Creamy Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. tender yellow squash, sliced
1 (10 3/4 oz.) can cream of chicken soup
1 (8 oz.) carton sour cream
1 (4 oz.) jar pimentos, drained and chopped
1 (8 oz.) can water chestnuts, thinly sliced and drained
2 medium onions, finely chopped
1 stick (1/4 lb.) margarine
1 (8 oz.) pkg. Pepperidge Farm herb stuffing mix

Preparation

Cook squash in salted water until tender. Drain well. Add next 5 ingredients.
Melt 3/4 stick of margarine in frying pan. Add stuffing and mix well.
Pack into bottom of 2-quart baking pan. Reserve some stuffing for top.
Pour in squash mixture.
Sprinkle on remaining stuffing.
Dot with rest of margarine on top. Bake at 350\u00b0 for 30 minutes.