Squash Casserole

• 1 c. sour cream
• 1 can chopped water chestnuts
• 1 can cream of mushroom soup
• 1 box Stove Top stuffing (cornbread)
• 2 c. boiled, sliced squash (yellow or green)
• 2 Tbsp. butter plus 1/2 tsp. for dish
• 1/2 tsp. black pepper
• 1/2 tsp. salt
• 1/2 c. slivered almonds

1. Boil squash until tender, drain.
2. Mix squash, sour cream, water chestnuts, mushroom soup, pepper and salt; set aside.
3. Melt butter, add the Stove Top and mix well.
4. In a baking dish smear butter on both sides and bottom.
5. Put a layer of stuffing mixture then a layer of the squash mixture.
6. Repeat until all of squash mixture is used.
7. Then sprinkle the remaining stuffing mixture on top, then sprinkle almonds on.
8. Cook for 25 to 30 minutes in preheated oven at 350u0b0.

sour cream, water chestnuts, cream of mushroom soup, stove top stuffing, butter, black pepper, salt, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=389426 (may not work)