Summer Squash Casserole - cooking recipe

Ingredients

2 lb. Yellow squash, cooked and drained
1 medium onion, finely chopped
1 can cream of chicken soup
8 oz. sour cream
1 small can sliced water chestnuts
8 oz. Pepperidge Herb-seasoned stuffing
1 stick margarine

Preparation

Melt margarine and stir into stuffing.
Divide and place half of stuffing mixture over bottom of 9 x 13 inch baking dish.
Mix remaining ingredients together.
Pour into dish and cover with remaining stuffing.
Bake at 350\u00b0 for 30 to 40 minutes.