Squash Casserole

• 2 lb. small yellow squash, sliced
• 1 large onion, chopped
• 1 (7 oz.) can water chestnuts, sliced
• 1 stick margarine
• 1/4 c. pimento, chopped
• 1 (3 oz.) pkg. sliced almonds
• 1 c. sour cream
• 1 (10 3/4 oz.) can mushroom soup
• 1 lb. pkg. Pepperidge Farm stuffing mix

1. Cook
2. squash, onions and pimento together.
3. Drain well; then add sour cream, mushroom soup and water chestnuts.
4. Place in
5. the bottom
6. of
7. a 3-quart greased casserole dish, 1/2 the package
8. of stuffing mix and 1/2 stick of margarine.
9. Add the squash
10. mixture. Put
11. the
12. other half of the stuffing mix and the
13. almonds on top of the casserole.
14. Dot with remaining half stick of margarine. Bake at 350u0b0 for 30 minutes.

yellow squash, onion, water chestnuts, margarine, pimento, almonds, sour cream, mushroom soup, stuffing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=926044 (may not work)