Aunt Nettie’s Squash Casserole

I talked to my mom on the phone today and she said she has yellow squash from her garden coming out her ears so I am posting this for her.

2 ½ to 3 pounds yellow squash
1 medium onion, diced
8 ounces Pepperidge Farm Herb Seasoned Stuffing Mix (blue bag)--I used a 6 oz. package and it was more than enough
16 ounces sour cream (I would use a little less)
1 can cream of chicken soup
3 to 4 cups cheddar cheese, grated, divided
Salt to taste

Cook squash and onions, drain very well. In a mixing bowl, mix soup, sour cream, all but ½ cup of the cheese and 6 ounces of the stuffing mix. Fold in cooked squash mixture. Put a little of the stuffing on the bottom of a greased 9x13 casserole dish. Spread with squash mixture. Top with reserved ½ cup of cheese. Bake at 350 degrees for 35-40 minutes (less if you don't like your cheese well done).