2 lbs. summer squash (6 c.)
1 can cream of chicken soup
1 (8 oz.) pkg. herb seasoned stuffing mix
1/2 c. butter, melted
1/4 c. chopped onion
1 c. sour cream

Cook sliced squash and onion in boiling salted water for 5 minutes. Drain, combine soup, sour cream. Fold into squash and onions. Combine stuffing mix and butter. Spread half of this in 12x7 1/2x2 inch baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing mix over vegetables. Bake at 350 degrees for 25 to 30 minutes. 6 servings.