2 lb. fresh squash, cooked
1 onion, chopped
1 bell pepper, chopped
1/2 bag Pepperidge Farm dressing mix
1 can cream of mushroom soup
1/2 large can canned milk
1 stick butter

Sauté onion and pepper in melted butter. Add all ingredients together; if too stiff, add a little more canned milk. Cover top with grated cheese and bake in baking dish for 15 to 20 minutes at 325°F.