Cream Squash Casserole Recipe

• 1 1/2 pound yellow squash, sliced
• 1 (10 3/4 ounce.) can condensed cream of chicken soup, undiluted
• 1 (8 ounce.) carton lowfat sour cream
• 1 (4 ounce.) jar pimento, liquid removed and sliced (optional)
• 1 (8 1/2 ounce.) can water chestnuts, thinly sliced
• 2 med. onions, finely minced
• 1 stick butter
• 1 (8 ounce.) pkg. Pepperidge Farm herbed stuffing mix

1. Cook squash in salted water till tender (12-15 min).
2. Drain well.
3. Heat 2 Tbsp.
4. of butter from stick; saute/fry onions.
5. Use remaining butter; heat and add in stuffing.
6. Reserve some stuffing for top; add in ingredients except stuffing to top.
7. Mix to squash.
8. Put stuffing mix in bottom of lightly greased casserole.
9. Top with squash mix.
10. Sprinkle remaining stuffing over top.
11. Bake at 350 degrees for 30 min.

yellow squash, condensed cream, sour cream, pimento, water chestnuts, onions, butter

Taken from cookeatshare.com/recipes/cream-squash-casserole-59713 (may not work)