Creamy Squash Casserole

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

1. Cook squash and onions in salt water until tender, 12 to 15 minutes.
2. Drain well.
3. Add next 5 ingredients.
4. Melt 3/4 stick of butter in frying pan.
5. Add stuffing and mix well.
6. Add all the stuffing mixture (except enough to sprinkle over top of casserole) to the squash mixture.
7. Mix well.
8. Pour into well-greased baking dish and sprinkle stuffing mix over top.
9. Bake at 350u0b0 for 30 to 35 minutes.
10. Makes 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=235878 (may not work)