Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, sliced
1 can cream of chicken soup
4 oz. sour cream
1 (8 oz.) can sliced water chestnuts, drained
1/2 c. melted margarine
1 (6 oz.) pkg. corn bread stuffing mix

Preparation

Cook squash in a small amount of water in saucepan for 8 minutes or until tender; drain.
Stir in mixture of soup, sour cream and water chestnuts. Add salt and pepper to taste. Combine margarine and stuffing mix in bowl. Toss to mix. Cover bottom of buttered 8 x 12-inch baking dish with half the stuffing mixture. Spoon in squash mixture. Top with remaining stuffing mixture. Bake at 350\u00b0 for 30 minutes. Yields 8 servings.