1 stick butter
1 pkg. cornbread stuffing
3 cans squash, drained
2 med. onions, chopped
1 can cream of mushroom soup
1/8 tsp. salt
1 (8 oz.) carton sour cream

Melt butter. Stir in stuffing mix. Press half of mixture in casserole dish. In bowl, mix squash, onions, soup, sour cream, and salt. Spread mixture over stuffing mix. Top with remaining stuffing. Bake at 350 degrees for 35 minutes.