Summer Squash Casserole

Directions

1. 1
   Cook squash with onion in boiling, salted water until tender. Drain well.
2. 2
   Combine soup and sour cream.
3. 3
   Fold in drained squash and onion.
4. 4
   Melt butter; toss with stuffing mix.
5. 5
   Spread 1/2 stuffing mix in a 12 x 7 1/2 x 2-inch baking dish.
6. 6
   Spoon vegetable mixture on top.
7. 7
   Sprinkle remainder of stuffing mix over vegetables.
8. 8
   Bake at 350° until heated through, 25 to 30 minutes.