Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. yellow squash
1 c. cream of chicken soup
1 c. water chestnuts, sliced
1 (8 oz.) carton sour cream
1 (4 oz.) jar pimentos
1 medium onion, chopped fine
1 stick margarine, melted
1 (8 oz.) pkg. herb stuffing

Preparation

Slice
and parboil squash in salted water until tender. Drain well.
Combine
chicken
soup,
water
chestnuts,
sour cream, pimentos
and
onion
and mix thoroughly.
Add squash. Mix together
margarine
and
herb stuffing; pack stuffing in bottom of
2 quart casserole, reserve enough for the topping. Pour squash over stuffing.
Top squash with reserved stuffing. Bake at 350\u00b0 for 30 minutes.