Squash Casserole

• 1 stick margarine, melted
• 8 oz. Pepperidge Farm dressing mix
• 2 lb. sliced yellow squash
• 1 lg. onion, chopped
• 1 can cream of mushroom soup
• 1 can (8 oz.) sliced
• chopped water chestnuts, drained
• 8 oz. sour cream
• 1 sm. jar pimentos
• Salt and pepper to taste, to taste

1. Combine margarine and dressing mix together and press half of mixture into bottom of a 9x13 pan.
2. Cook squash and onions in boiling salted water for 12 minutes.
3. Drain well.
4. Add remaining ingredients to squash/onion mixture.
5. Place into 9x13 pan.
6. Top with remaining dressing mixture.
7. Bake at 350F.
8. until bubbly hot, approxmately 30 to 40 minutes.

margarine, dressing mix, onion, cream of mushroom soup, water chestnuts, sour cream, pimentos, salt

Taken from www.foodgeeks.com/recipes/6292 (may not work)