3 lbs. yellow or zucchini squash, sliced
2 med. onions, chopped fine
1 can cream of chicken soup
1 tsp. salt
1 pt. sour cream
1 can water chestnuts, drained & sliced
1 stick butter
1 pkg. Stove Top stuffing mix (cornbread type)
1 (4 oz.) jar pimientos
2 c. grated cheddar cheese

Simmer squash and onions in a small amount of salted water until tender. Stir together soup, sour cream, chestnuts and pimientos. Drain squash and fold into soup mixture. Melt butter and drizzle over stuffing mix. In a 9"x13"x2" dish, put half of stuffing mix. Add squash mixture and top with remaining stuffing. Bake at 350 degrees for 30 minutes. Add cheese the last 10 minutes. May be frozen in meal proportions.