4 medium summer squash

4 oz frozen chopped onions

10 oz Campbell's (U.S.) 98% Fat-Free Cream Of Mushroom Soup

2 oz Kraft Free Singles American Cheese

1 package bread stuffing dry mix

1/4 cup Mrs. Filbert's Golden Quarters Stick Margarine

Cook squash and onions until tender, drain. Add soup and four cheese slices, salt and pepper to taste. Melt margarine in casserole dish. Pour squash mixture into dish and sprinkle with stuffing mix. Bake in 350 oven for 30 minutes.

Serves: 8

Points per serving: 3