Squash Casserole

Melissa Keiss's recipe

2lbs. squash ( I mix squash and zucchini )
1 large onion (optional)
1 stick of butter
1 can cream of chicken soup
1 8 oz. container sour cream
2 cups sharp cheddar cheese
1 small bag of Pepridge farm herb seasoned stuffing

Slice squash into 1/2 inch thick rounds and finely chop onion. Combine squash, onion, and butter and saute for about 10 min.Pour onion and squash into casserole dish and mash the squash and onion. Add cream of chicken soup, sour cream, cheese, and 1/2 cup of stuffing and stir.Top with remaining stuffing. ( You may not need to use all of it) Bake at 350 for 30 min.