1-2 lbs. squash, cooked until tender, drain, and mash or put in blender
2 med. onions, cut fine
1 pkg. Pepperidge Farm herb seasoned stuffing
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 can pimentos, cut fine (smallest jar)
1 can water chestnuts, sliced fine
1 stick butter

Melt butter; pour over stuffing and stir. Line Pyrex dish with half of crumbs. Save rest for top. Mix other ingredients and pour over stuffing. Then put rest on top. Put in 350 degree oven and bake for 30 minutes. This makes 2 good sized casseroles. May be made ahead and frozen.