1 qt. canned squash (drained)
1 can cream of mushroom soup
1 med. onion (diced)
1/2 c. Velveeta cheese (4 thick slices)
1 c. Pepperidge Farm herb stuffing mix
1 1/2 tbsp. butter

Melt butter and add stuffing mix. Spread half of mixture in bottom of greased casserole dish. Mix squash, soup, and onion. Pour 1/2 of squash mixture on top of stuffing. Place 1/2 of cheese next, followed with remaining squash, remaining cheese, and remaining stuffing. Bake at 375 degrees for 25 to 30 minutes or until cheese is thoroughly melted.