My family always like this, especially at holiday time!

   2 large yellow squash     
  1 medium onion          (chopped fine)
   2 large zucchini                            
   1 tsp. poultry seasoning
   1/2 stick margerine                
   Salt and pepper to taste
   2 cans cream of mushroom soup
   Pepperidge Farm Stuffing (bag)  
   2 slightly beaten eggs   
   Paprika  &  margerine

Cut up squash and cook in boiling salted water, enough to cover.  When tender, drain thoroughly and mash well. 
 Add margarine, stir in undiluted soup, eggs, onion, poultry seasoning, salt and pepper. 
Spray bottom of 13x9 glass baking dish with Pam spray, then cover the bottom with dry P F Stuffing ,generously.
Spoon  squash mixture  over stuffing,. Go easy, so you don't push the stuffing around.   Once you've completed filling the dish with squash, cover top well with more stuffing , then dot top with margarine.  
Bake at 350 degrees about 45 minutes. When you press center, it should be somewhat firm. Remove from oven and sprinkle with paprika.  
Serves 8