6 c. summer squash, boiled and mashed
1 can cream of mushroom soup
1 c. sour cream
1 lg. onion, chopped
1 tsp. salt
1/2 tsp. pepper
1 pkg. Pepperidge Farm cornbread stuffing mix (mix 3/4 of pkg. mix into mixture)

Mix above ingredients together and put into buttered casserole. Sprinkle with rest of cornbread stuffing on top. Bake at 300 degrees for 1 hour.