4 cups cooked yellow squash (3 or 4 good medium sized yellow squash)
1 medium size onion
3 cups herb stuffing mix
1 can cream of chicken soup
1 cup sour cream
1 cup grated cheese (I prefer Velveeta)
4 Tbs. butter (half for squash mixture, half to dot the top)
1/2 tsp pepper
1/2 tsp. seasoned salt
Yellow squash (this doesn't work well with frozen, needs to be fresh), cream of chicken soup, sour cream, any type herb stuffing mix, onion, butter, and Velveeta cheese, salt, pepper, seasoned salt.
Slice the squash and chop the onion and place in salted water to cover. Cook until it is fork tender. Drain well in a colander and return to your pan. Add the butter, pepper and seasoned salt.
With a potato masher mash the squash and onion really well. There shouldn't be any big hunks left. You can also use an electric mixer or a hand mixer for this, just be sure not to liquefy it totally. It needs a little texture left.
Stir in 2 cups of the herb stuffing mixture and pour into a 2 quart casserole that has been sprayed with nonstick spray. Reserve the other cup for the topping. You can use any type of stuffing mix you prefer as long as you get the one with the herb flavoring. I have used Pepperidge Farm and Stove Top and they both work well.
Sprinkle the top with the other cup of stuffing mix and dot with the remainder of butter. Place in a preheated 350 degree oven for 30 to 35 minutes. it should be just starting to brown a little on top.