Squash Casserole - cooking recipe

Ingredients

2 to 3 lb. squash, sliced
salt and pepper
1/2 c. butter or margarine, melted
1 c. commercial sour cream
1 (10 3/4 oz.) can cream of chicken soup (undiluted) or cream of celery soup may be substituted
2 onions, finely chopped
1 (5 oz.) can water chestnuts, drained and sliced
1 (2 oz.) jar pimientos, drained
1 (8 oz.) pkg. herb seasoned stuffing mix, divided

Preparation

Cook squash in boiling water until tender; drain, reserving 1 1/2 cups of liquid.
Season to taste with salt and pepper.
Mash. Combine reserved liquid and remaining ingredients, except 1/2 cup stuffing mix.
Stir in squash.
Pour mixture into a 2 1/2-quart casserole.
Top with reserved stuffing mix.
Bake at 350\u00b0 for 30 minutes.
Yields about 16 servings.