|Yellow squash||1 1⁄2 Pound, sliced|
|Cream of chicken soup||1 Can (10 oz)|
|Sour cream||8 Ounce|
|Pimento||10 Ounce, drained and sliced|
|Water chestnuts||8 Ounce, drained and sliced|
|Onions||2 Medium, chopped|
|Herb stuffing mix/Corn stuffing mix||8 Ounce|
Cook squash in salted water for about 15 minutes.
Drain, and add next 5 ingredients.
Melt 3/4 stick of margarine in fry pan; add stuffing and mix well.
Reserve some for topping, and pack balance in botton of a 2-quart casserole.
Pour on squash, sprinkle with reserved stuffing, dot with remaining margarine and bake for 30 minutes at 350°.