Baked squash stuffing

This combines your sides into one hearty side dish!

•  3/4 stick butter
• 8 oz Pepperidge Farm Herb Stuffing
• 3-4 cups cooked yellow squash, drained (canned is ok)
• 1 can of cream of mushroom soup (or use an equal amount of Memaws substitute)
• 1 small diced onion
• 1 cup sour cream

1. Melt the butter
2. Measure out 3/4 cup of stuffing
3. Mix with the butter and spread in the bottom of a 9x13 dish
4. Mix squash with the soup, onion, and sour cream, and pour over the stuffing
5. Top with the remaining stuffing and bake at 350 for 45 minutes uncovered