Sour Cream Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. sliced yellow squash
1 can cream of chicken soup
1 (4 oz.) carton sour cream
1 (4 oz.) jar pimento, sliced and drained
1 (8 oz.) can sliced water chestnuts
2 medium onions, chopped
1 stick oleo
1 pkg. herb cornbread stuffing mix

Preparation

Boil squash in small amount of water about 10 minutes or just until tender.
Drain off water.
Mix squash with next five ingredients.
Melt 3/4 stick oleo in pan.
Add stuffing mix and stir until browned.
Layer 3/4 stuffing in large 13 x 9 x 2-inch pan.
Add all of squash mixture, then other 1/4 stuffing.
Top with remaining oleo.