Yellow Squash Casserole - cooking recipe

Ingredients

4 cans yellow squash, drained
1 can cream of chicken soup
8 oz. sour cream
1/2 cup grated American cheese
2 medium onions, chopped
1 bag Pepperidge Farm cornbread stuffing
1 stick butter

Preparation

If fresh squash is used, parboil until almost tender and drain.
Dot casserole dish with 1/2 stick butter.
Place 1/2 bag stuffing on bottom of dish.
Mix all other ingredients and pour over stuffing.
Top with the rest of the stuffing and dot with butter.
Bake at 350 degrees for 45 minutes.
Serve hot.