Squash Casserole

2 cup cooked squash or 1 qt canned
1/4 pkg pepperidge farm herb stuffing mix
1/2 stick butter
4 oz sour cream
1 can cream of chicken soup
1/2 med onion chopped
8 oz shredded sharp cheese
1/2 cup of bread crumbs.


Cook squash with onion until tender and salt & pepper to taste. Melt butter in small frying pan on med heat. Add dressing, mix well.
In seperate bowl mix soup, cooked squash, sour cream, cheddar cheese and bread crumbs until well blended. In casserole dish layer bottom with half the dressing mixture pour in squash mixture. Then top with remaining dressing and bake in a preheated oven @ 350 degress for 30 minutes.