2 lb. yellow squash
1 chopped onion
1 can cream of mushroom soup
16 oz. sour cream
1 pkg. Stove Top stuffing (corn bread)
1/2 pkg. Pepperidge Farm stuffing
1/4 lb. butter
Salt & pepper to taste

Slice squash and cover with water in saucepan; cook until tender (about 15 minutes). Mash squash. Mix with onion, soup, sour cream and 1/2 stick of butter (melted), plus contents of Stove Top stuffing package and seasoning. Place mixture in 3 quart casserole dish. Mix Pepperidge Farm stuffing with remaining butter (melted) and spread over top of casserole. Bake at 350 degrees for 1 hour.