SUMMER SQUASH BAKE

6 cups chopped summer yellow squash
1/4 cup chopped onion
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 (8 oz.) container sour cream
1 (8 oz.) pkg. (dry) stuffing
1/2 cup margarine, melted


Cut squash and onion up and bring to boil. Cook for 5 minutes. Drain.

Mix soup and sour cream together; mix into drained squash; set aside.

Melt butter and mix in stuffing together in pan. Put 1/2 the stuffing mixture in baking dish. Cover with squash and onion mixture. Cover the rest with stuffing mixture.

Bake at 350 degrees for 30 minutes.