Squash Casserole - cooking recipe

Ingredients

1 1/2 lbs. yellow squash, chopped, cooked and drained
1 can cream of chicken soup
1 c. sour cream
3 oz. jar chopped pimento, drained
1 can sliced water chestnuts
1 medium onion, chopped fine
1/2 bag Pepperidge Farm cornbread stuffing mix
1 stick butter

Preparation

Cook squash in salted water, drain well.
Combine next 5 ingredients.
Melt 1/2 stick butter in frying pan.
Pour stuffing mix in and brown until toasted.
Put this mixture in bottom of casserole; reserving some for top.