Yellow Squash And Stuffing Casserole

• 2 lbs yellow squash, chopped
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 cup sour cream
• 2 1/4 cups dry Pepperidge Farm Herb Stuffing
• 1/2 cup onion, chopped
• 1/2 cup butter, melted
• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups shredded cheddar cheese

1. Cook squash and onion together in the two tablespoons of butter until the vegetables are soft.
2. Drain well.
3. Mix in soup, sour cream, salt and pepper.
4. Combine half of herb stuffing and the 2 cups of cheese with the squash mixture and spread into a greased casserole.
5. Mix remaining herb stuffing with the stick of melted butter and scatter over the top of the casserole.
6. Bake in a 350-degree oven for 30 minutes, until golden brown.

yellow squash, cream of mushroom soup, sour cream, onion, butter, butter, salt, pepper, cheddar cheese

Taken from www.food.com/recipe/yellow-squash-and-stuffing-casserole-204185 (may not work)