Summer Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, sliced, cooked and drained
1 (8 oz.) pkg. herb dressing
1/2 c. butter
1 (10 oz.) can cream of chicken soup
1 (5 oz.) can water chestnuts, sliced thin
1 (2 oz.) jar pimiento, cut fine

Preparation

Melt butter and stir into dressing.
Divide and place half onto bottom of 8 x 12-inch baking dish.
Combine squash, onions, soup, chestnuts and pimientos and pour over dressing.
Cover squash with remaining dressing and bake at 350\u00b0 for 30 to 40 minutes.