Squash Casserole - cooking recipe

Ingredients

yellow squash (enough to make 2 c. cooked)
bit of chopped onion (optional)
1 can cream of chicken or mushroom soup
8 oz. sour cream
1 pkg. Pepperidge Farm herb stuffing
butter or oleo

Preparation

Peel, cut up and cook squash in small amount of water (with salt, pepper and a little onion, if desired) until tender.
Drain well and lightly mash.
Generously cover bottom and sides of casserole with butter or oleo.
Press onto bottom and sides 1/2 package of stuffing.
To squash, add 1 can soup and sour cream. Mix well.
Put in casserole and cover with remaining stuffing. Melt 1 stick oleo and pour over topping.
Bake 30 minutes at 350\u00b0.