Aunt Bee'S Squares

• 1 (8 oz.) pkg. Pepperidge Farm cornbread dressing mix (can use Stove Top mix)
• 1/4 c. oleo, melted
• 1 lb. yellow squash, sliced
• 1 lb. zucchini, sliced
• 1 large onion, chopped
• 1 green pepper, chopped
• 2 ribs celery, chopped
• salt and pepper to taste
• 1 (8 oz.) can water chestnuts, drained
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 (8 oz.) carton sour cream

1. Butter a large casserole dish.
2. Combine dressing mix and melted oleo, pressing half of mixture into a buttered dish.
3. In pan of boiling water, place squash, zucchini, onion, green pepper and celery.
4. Boil 5 to 10 minutes.
5. Drain well.
6. Add seasonings and water chestnuts; turn mixture into the casserole dish, over dressing mix.
7. Combine the soup and sour cream; spread over the vegetables.
8. Top with remaining dressing mix.
9. Bake at 350u0b0 for 25 to 30 minutes.
10. Serves 6 to 8.

cornbread dressing mix, oleo, yellow squash, zucchini, onion, green pepper, celery, salt, water chestnuts, cream of chicken soup, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1025628 (may not work)