Squash Casserole

Squash Casserole Salt & Pepper to taste 2 lb. yellow or summer squash 1 pint of sour cream 1 can cream of chicken soup 1 package Seasoned Herb Stuffing 1 med. onion 1 stick margarine 2 cups shredded cheese Slice squash into 1/2" disk. Chop onion. Place in pot and cover with 1 inch of water. Boil till tender. Drain well. Add sour cream, soup, salt and pepper. Mix well. Set aside. Combine crumbs and butter in skillet, brown lightly till toasted. Spread half of crumbs on bottom of casserole dish. Pour in Squish mixture. Add cheese. Top with bread crumbs. Bake till bubbly