Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. uncooked squash, sliced
1 can cream of chicken soup
1 small jar pimientos, diced
1 small can water chestnuts, thinly slices
2 medium onions, finely chopped and sauteed in oleo
pepper and salt to taste
1 pkg. Pepperidge Farm herb stuffing mix
1 stick melted oleo

Preparation

Cook squash in salted water until tender.
Drain, then combine squash with next 5 ingredients.
Combine stuffing mix with melted oleo, breaking up larger pieces of stuffing mix, no need to pulverize.
Cover bottom of 1 1/2-quart shallow casserole with one-half of the stuffing mix.
Pour in squash mixture.
Top with remaining stuffing mix.
Bake 30 to 40 minutes at 350\u00b0.