Summer Squash Casserole - cooking recipe

Ingredients

2 lb. tender yellow squash
salt and pepper to taste
1 can cream of chicken soup
1 small (2 oz.) jar pimentos
1 can water chestnuts, sliced
2 carrots, grated
1 onion, chopped
8 oz. sour cream
1 stick margarine, melted
1 1/2 c. Pepperidge Farm dressing crumbs

Preparation

Cook squash until tender (slice with peel on).
Drain well. Season with salt and pepper.
Mix squash, carrots, onions, sour cream, pimentos, margarine, water chestnuts and soup together. Make layer of half the mixture, then half the crumbs, rest of squash mixture, then the rest of the crumbs on top.
Bake at 350\u00b0 for about 40 minutes or until done.