: Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside. : Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside. : Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve one third cup mixture. : Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 30 cm x 20 cm x 5 cm baking dish. Sprinkle with reserved stuffing mixture. Bake at 180ºC for 30 minutes or until casserole is thoroughly heated. Yield: 6 to 8 servings. From Betty J. Casey of Alabama; December, 1990 inchSouthern Living".