Margaret'S Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. yellow squash
1 c. (1 medium) onion, chopped
10 oz. (1 can) soup, cream of chicken
3/4 c. sharp cheese, shredded
8 oz. (1 tub) sour cream
8 oz. (1 can) water chestnuts (drained)
1/2 c. (1 stick) margarine
1/4 c. sliced almonds
6 oz. (1 pkg.) corn bread mix (Pepperidge Farms) OR bread crumbs

Preparation

Cook squash and onions until tender.
Drain and mash.
Add soup, cheese, sour cream, water chestnuts, margarine, and almonds; then set aside.