Creamy Squash Casserole

• 2 lb. yellow squash, sliced
• 1 can cream of chicken soup
• 1 c. sour cream
• 1 1/2 c. grated Cheddar cheese
• 1 (4 oz.) jar pimentos, drained and chopped
• 1 can water chestnuts, sliced
• 1 medium onion, chopped and sauteed in butter
• 1 stick butter
• 4 to 5 oz. herbed stuffing mix, browned in skillet
• salt and pepper to taste

1. Cook squash in salted water until tender (15 minutes) and drain well.
2. Mix rest of ingredients in bowl.
3. Fold in squash. Melt 3/4 stick of butter in frying pan and add stuffing mix.
4. Add salt and pepper; stir well.
5. Pack most of the stuffing into the bottom of a 2-quart baking dish.
6. Add squash mixture; put rest of stuffing on top.
7. Dot with remaining butter and bake at 350u0b0 for 30 minutes.

yellow squash, cream of chicken soup, sour cream, cheddar cheese, pimentos, water chestnuts, onion, butter, stuffing mix, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=689242 (may not work)