Squash Casserole

• 2 lb. yellow squash
• 1 medium to large onion
• 1 can cream of chicken soup or cream of celery soup
• 1/2 (8 oz.) carton sour cream
• 8 oz. shredded Cheddar cheese
• 1 stick oleo, melted
• 1 (8 oz.) pkg. herb stuffing
• salt and pepper to taste

1. Stew
2. squash and chopped onion together and drain well. Mix together
3. soup,
4. sour
5. cream and cheese and add squash and onion. Int
6. skillet, melt stick of oleo and add 3/4 package of herb dressing
7. and mix well.
8. Pour 1/2 of this into squash mixture. Pour all into 9 x 13-inch baking dish.
9. Bake at 350u0b0 for 35 minutes
10. or until bubbly and hot.
11. Last 5 minutes, add remaining dressing mixture on top and bake just until browned lightly.

yellow squash, onion, cream of chicken soup or cream of celery soup, sour cream, cheddar cheese, oleo, herb stuffing, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=394332 (may not work)