Yellow Squash Casserole - cooking recipe

Ingredients

2 to 3 lb. yellow squash, sliced
salt and pepper
1/2 c. butter
1 (8 oz.) carton sour cream
1 can cream of chicken soup
2 onions, finely chopped
1 can water chestnuts, drained and sliced
1 (2 oz.) jar pimientos, drained

Preparation

Cook squash in boiling water until tender; drain. Season to taste with salt and pepper; mash.
Combine remaining ingredients with squash and stir.
Pour mixture into casserole.
Top with cracker crumbs. Bake at 350\u00b0 for 30 minutes.