1 1/2 - 2 lbs. sliced yellow squash
1 med. onion, chopped
1 can cream of chicken soup
1 (2 oz.) jar pimentos, chopped
1 (8 oz.) carton sour cream (or plain yogurt)
1 c. shredded carrots
1 (8 1/2 oz.) can water chestnuts, sliced
1 pkg. Pepperidge Farm cornbread stuffing
1 stick butter

Cook squash and onion in small amount of salted water until tender. DRAIN VERY WELL! Melt butter and mix with stuffing mix. Line 9"x12"x2" dish with half of butter/stuffing mixture. Combine carrots, squash, pimentos, chestnuts and fold in sour cream and soup into vegetables. Spoon into dish and put rest of stuffing mix over the top. bake at 350 degrees for 30 minutes. Makes a good meatless meat when combined with fruit and green salad. Serves 8 to 10.