Yellow Squash Casserole - cooking recipe

Ingredients

16 oz. yellow neck squash
1 onion
1 small jar pimientos
1 stick oleo
1 (8 oz.) pkg. seasoned herb stuffing (Pepperidge Farm)
1 can cream of chicken soup
1/2 pt. sour cream
salt and pepper

Preparation

Stew enough yellow squash to make 2 cups (16 ounces) with 1 onion, chopped and drained. Mix together pimiento, chicken soup, sour cream, salt and pepper. Melt 1 stick oleo and mix with the herb stuffing. Add 1/3 to squash mixture. Pour into greased casserole. Add remaining stuffing. Bake at 300\u00b0 to 350\u00b0 for 30 minutes. This freezes well. Thaw before baking.