4 small squash
1 can cream of chicken soup
8-ounces of sour cream
1 package cheddar cheese
1 stick margarine
a bag of Pepperidge Farm Stuffing Mix
Preheat oven to 350 degrees.
Wash, cut and boil squash and onion. Cook until tender, drain.
Next, mash squash and onion with a potato masher.
Stir in chicken soup, sour cream and cheddar cheese.
In a seperate bowl, mix together margarine and stuffing mix.
Put in a glass 13" x 9" casserole dish. Put half of stuffing mix on the bottom, pour squash and onion mix on the stuffing, then the rest of the stuffing on top. Bake at 350 degrees until brown--about 30 minutes.