¾ cup water
6 cups sliced yellow summer squash (¼" thick)
1 small onion chopped
1 cup sour cream
1 6 oz. package instant corn bread stuffing mix
1 can (4 oz.) chopped green chilies
1 cup shredded cheddar cheese
¼ tsp. salt
1 can cream of mushroom soup
salt & pepper to taste

In a large saucepan bring water to boil, add squash and onion. Reduce heat: cover and cook until squash is crisp–tender, about 6 minutes. Drain set aside. In a bowl combine soup. Sour cream, stuffing, contest of seasoning packet, chilies and salt and pepper. Mix well fold in squash mixture. Pour into a greased shallow 2 quart baking dish. Sprinkle with cheese. Bake uncovered at 350 degrees for 25–30 minutes. Serves 8–10 people.
*Claudia's version: you can use zucchini and yellow squash leave out the chilies use regular dressing and sour cream and follow the rest of the instructions except don't drain the squash.