Freezer Food Friday

SOUTHERN SQUASH CASSEROLE

7 to 9 fresh yellow squash
1 can of cream of chicken soup
1/2 pt. of sour cream
1 chopped onion
1 (8 oz.) bag of Pepperidge Corn bread stuffing
1/4 lb. of butter (or butter) melted

Cook first four ingredients together on top of stove for 10 to 15 minutes, until tender. Mix Pepperidge stuffing and butter together. In a 3 quart casserole, layer corn bread mix and squash mix until both are used up. Bake at 350 degrees for 35 to 45 minutes.
I usually make two of these....cook one and freeze the other.
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