• 2 lbs. summer squash (yellow or zucchini), sliced (6-8 cups)
• ¼ C chopped onion
• 1 can condensed Cream of Chicken soup
• 1 C dairy sour cream
• 1 – 8 oz. pkg. herb seasoned stuffing mix (I use Stove Top, Cornbread)
• ½ C butter or margarine, melted

In pan, cook sliced squash & onion in boiling salted water for 5 minutes. (Do not overcook.) Drain well. Combine soup and sour cream. Fold in squash & onion. Combine stuffing mix with butter. Spread ½ of stuffing mix in bottom of greased baking dish. Spoon vegetable mixture on top. Sprinkle remaining stuffing on top. Bake at 350 degrees for 25-30 minutes.