Squash Casserole

• 2 lb. yellow squash
• salt and pepper to taste
• 1 (10 1/2 oz.) can cream of chicken soup (undiluted)
• 1/2 stick margarine, melted
• 1 small onion, chopped
• 1 Tbsp. melted margarine
• 8 oz. sour cream
• 2 Tbsp. chopped pimento
• 1 (8 oz.) pkg. herb seasoned stuffing mix

1. Cook squash and onion in small amount of water; drain.
2. Season with salt and pepper to taste and 1 tablespoon of margarine.
3. Stir in soup, sour cream and pimento; set aside.
4. Combine half of stuffing mix and 1/2 stick margarine, melted; blend well.
5. Combine half of the stuffing mixture all all of the squash mixture.
6. Spoon into a 2-quart casserole.
7. Top with remaining stuffing mixture. Bake at 375u0b0 for 30 minutes.
8. Serves 6.

yellow squash, salt, cream of chicken soup, margarine, onion, margarine, sour cream, pimento, herb seasoned stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=635152 (may not work)