Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, cooked and drained
2 carrots, grated
1 onion, chopped
1 can cream of chicken soup
1 small jar chopped pimento
salt and pepper to taste
1 (8 oz.) carton sour cream
1 pkg. Pepperidge Farm herb seasoned stuffing mix
1 stick margarine
1 can water chestnuts, sliced (optional)

Preparation

Melt margarine and toss with stuffing mix.
Set aside.
Mix all other ingredients in large bowl; add half of stuffing mix. Pour into greased casserole and top with remaining stuffing mix. Bake at 350\u00b0 for 30 to 35 minutes.
Freezes nicely.