Creamy Squash Casserole

• 1 1/2 lb. tender yellow squash, sliced
• 1 can (10 3/4 oz.) cream of chicken soup
• 1 (8 oz.) carton sour cream
• 1 jar (4 oz.) pimentos, drained and sliced
• 1 can (8 1/2 oz.) water chestnuts, thinly sliced
• 2 medium onions, finely chopped
• 1/4 lb. oleo
• 1 (8 oz.) pkg. stuffing
• poultry seasoning and parsley flakes

1. Cook squash intaltedtater
2. until
3. tender,
4. 12 to 15 minutes.
5. Drain well.
6. Add next 5 ingredients.
7. Melt 3/4 stick of butter in frying pan.
8. Add stuffing and spice and mix well. Pack some in
9. bottom
10. of
11. casserole. Reserve some for topping. Pour squash
12. mixture over stuffing.
13. Sprinkle remaining stuffing on top.
14. Put remaining
15. oleo
16. on top.take at 350u0b0 for 30 minutes.

cream of chicken soup, sour cream, pimentos, water chestnuts, onions, oleo, stuffing, poultry seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837896 (may not work)