Squash casserole

2 pounds yellow squash, sliced or chopped
1 small onion
1 can Condensed cream of chicken soup
1 cup sour cream (8 ounces)
1 cup grated Cheddar Cheese

Small amount of stove top stuffing, if desired

Preheat oven to 350. Cook squash and onions in a tablespoon of butter. Add small amount of water and cook until tender. Drain off liquid.

Add sour cream, cheese and soup and stir with squash until well mixed. Sprinkle about 1/2 a cup or so of the stuffing mix on top (if desired).

Bake uncovered for 20-25 minutes.