Squash Casserole 2 - cooking recipe

Ingredients

4 c. sliced yellow squash
3 Tbsp. bacon drippings
4 oz. pimentos, chopped
8 oz. drained water chestnuts
2 1/2 c. stuffing mix
2 medium onions, sliced
8 oz. sour cream
10 3/4 oz. can cream of chicken soup
1/2 c. butter, divided
6 slices bacon, fried and crumbled

Preparation

Saute squash and onions in bacon drippings until tender. Drain.
Stir in sour cream, pimentos, soup and water chestnuts. Melt 6 tablespoons of butter in saucepan.
Add stuffing mix and mix well, reserving a small amount for topping.
Press stuffing mixture into a 2-quart baking dish.
Spoon squash mixture over stuffing.
Sprinkle reserved stuffing and bacon over squash.
Dot with remaining butter.
Bake at 350\u00b0 for 30 minutes.