Baked Yellow Squash Casserole
2 pounds yellow summer squash, sliced
1/2 C onions, chopped
salt and pepper
1 can condensed cream of chicken soup
1 c sour cream
1 pkg. Pepperidge Farm herb seasoned stuffing mix
1/2 C melted margarine
3 C grated cheddar cheese
Heat oven to 350. Combine squash and onion in a large saucepan. Cover with water, add a bit of salt if desired. Cook until tender, about 5 minutes. Drain. Combine soup and sour cream in a large bowl and stir. Add squash and onions. Combine stuffing mix with margarine and spread half on bottom of a 10x10 buttered casserole dish. Cover with half of the squash combination and half of the cheese. Repeat layer, saving just a few crumbs for the top.
Bake at 350 for 45 minutes or until heated through. Serve hot.