3 lbs. sliced yellow squash
2 onions, chopped
1 can cream of chicken soup
1 egg, beaten
1 c. sour cream
1/4 lb. butter, melted
1 pkg. Pepperidge Farm cornbread dressing mix

Cook squash and onion in small amount of water until just tender; drain well. Add chicken soup. Mix together egg and sour cream; then add to squash mixture. Melt butter in large skillet and add dressing mix tossing until it is well coated. In a 10 x 13 inch casserole layer dressing mix then squash layer; then dressing mix, then squash. Top off with dressing mix. Bake in 350 degree oven 1/2 hour or until bubbly.