Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. fresh squash (6 to 8 small, I have used canned yellow squash)
1 can cream of chicken soup
1 c. sour cream
2 small onions, chopped
1 stick oleo
1 pkg. Pepperidge Farm stuffing mix

Preparation

Cook squash in salted water; drain and add half of oleo. Cream together; add remaining ingredients.
Hold half of stuffing mix and half of oleo.
Line casserole with reserved stuffing mix, which has been mixed with melted 1/2 stick of oleo.
Pour in squash mixture.
Bake at 350\u00b0 for 30 minutes.
If desired, save a small amount of stuffing mix and crumble on top.