Squash Casserole 2

• 4 c. sliced yellow squash
• 3 Tbsp. bacon drippings
• 4 oz. pimentos, chopped
• 8 oz. drained water chestnuts
• 2 1/2 c. stuffing mix
• 2 medium onions, sliced
• 8 oz. sour cream
• 10 3/4 oz. can cream of chicken soup
• 1/2 c. butter, divided
• 6 slices bacon, fried and crumbled

1. Saute squash and onions in bacon drippings until tender. Drain.
2. Stir in sour cream, pimentos, soup and water chestnuts. Melt 6 tablespoons of butter in saucepan.
3. Add stuffing mix and mix well, reserving a small amount for topping.
4. Press stuffing mixture into a 2-quart baking dish.
5. Spoon squash mixture over stuffing.
6. Sprinkle reserved stuffing and bacon over squash.
7. Dot with remaining butter.
8. Bake at 350u0b0 for 30 minutes.

bacon drippings, pimentos, water chestnuts, stuffing mix, onions, sour cream, cream of chicken soup, butter, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=487101 (may not work)