Vegetable Casserole - Jill Walker

1 large pkg Stove Top Stuffing, fixed according to pkg directions
9 c cooked squash (cook to tender crisp & drain)
*can use fresh or frozen vegetables, any variety
2 cans Cream of Mushroom soup
16 oz sour cream
shredded cheese

Butter 9x13 and put 2/3 of stuffing in bottom. Combine soup and sour cream. Mix in vegetables and put over stuffing. Put remaining 1/3 stuffing over. Top with shredded cheese.

Bake at 375° for 30 minutes.

*usually fills 9x13 to over-flowing. Use larger pan or divide between 9x13 and 8x8