Creamy Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. tender yellow squash, sliced
1 (10 1/2 oz.) can condensed cream of chicken soup (undiluted)
1 (8 oz.) carton sour cream
1 (4 oz.) jar pimientos, drained and sliced
1 (8 1/2 oz.) can water chestnuts
2 medium onions, finely chopped
1 stick butter or margarine
1 (8 oz.) pkg. herbed stuffing mix

Preparation

Cook squash in salted water until tender, 10 to 15 minutes. Drain well.
Add next five ingredients.
Melt butter (3/4 stick) in frying pan; add stuffing and mix well.
Pack into bottom of 2-quart baking dish.
Reserve some stuffing to sprinkle on top. Pour squash mixture over stuffing and sprinkle remaining stuffing over top.
Dot rest of butter (1/4 stick) on top of the casserole. Bake at 350\u00b0 for 30 minutes.
Serves 8 to 10.