Summer Squash Casserole - cooking recipe

Ingredients

5 to 6 yellow squash, sliced and steamed
1 can cream of mushroom soup
1 c. sour cream
1 small jar pimento, chopped
1 1/2 c. shredded Cheddar cheese
1 pkg. Pepperidge Farm herb stuffing
1 small can water chestnuts, chopped
1 stick margarine

Preparation

Layer squash
in
bottom
of casserole dish.
Mix soup, sour cream, pimento and water chestnuts together and spread on top of squash.
Sprinkle
cheese
over
top.
Mix stuffing and margarine together and
layer
on top of cheese.
Bake at 350\u00b0 for 45 minutes.