Creamy Squash Casserole

• 1 1/2 lb. tender yellow squash, sliced
• 1 (10 1/2 oz.) can condensed cream of chicken soup (undiluted)
• 1 (8 oz.) carton sour cream
• 1 (4 oz.) jar pimientos, drained and sliced
• 1 (8 1/2 oz.) can water chestnuts
• 2 medium onions, finely chopped
• 1 stick butter or margarine
• 1 (8 oz.) pkg. herbed stuffing mix

1. Cook squash in salted water until tender, 10 to 15 minutes. Drain well.
2. Add next five ingredients.
3. Melt butter (3/4 stick) in frying pan; add stuffing and mix well.
4. Pack into bottom of 2-quart baking dish.
5. Reserve some stuffing to sprinkle on top. Pour squash mixture over stuffing and sprinkle remaining stuffing over top.
6. Dot rest of butter (1/4 stick) on top of the casserole. Bake at 350u0b0 for 30 minutes.
7. Serves 8 to 10.

condensed cream, sour cream, pimientos, water chestnuts, onions, butter, herbed stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=992988 (may not work)