- 2 lbs. diced yellow squash
- 1 large chopped onion
- 10 ozs. cream of chicken soup
- 8 oz. sour cream
- Herb stuffing mix
Cook squash and onions in a small amount of water. Drain and add to a 2 qt. buttered casserole dish with soup and sour cream and ½ cup of herb dressing. Salt and pepper to taste.
Cook at 375 for 20 minutes until bubbling. Sprinkle herb mix over squash. Return to oven for 5 min. to brown topping