Squash Casserole - cooking recipe

Ingredients

2 lb. cooked squash in 1/2 c. water, drained and mashed
1 small (2 oz.) jar pimento
2 Tbsp. onions, chopped
1 can cream of mushroom or cream of chicken soup
8 oz. sour cream
1/2 tsp. salt
1/2 tsp. pepper
1 stick margarine
2 c. herb seasoning (Pepperidge Farm)

Preparation

Melt butter; coat the stuffing.
Put layer in bottom of casserole.
Reserve 1/2 for topping.
Bake at 350\u00b0 for 45 minutes.