1 1/2 lbs. yellow summer squash, sliced
1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing
1 - 1 1/2 sticks butter
2 med. sized onions, diced
1 can cream of celery soup
1 carton sour cream
1 sm. jar chopped pimento
1 c. chopped water chestnuts

Melt butter and pour over stuffing mix. Line 13x9 inch casserole dish with 1/2 of stuffing mix.

Cook squash and onions (add salt and pepper) until tender. Drain. Mix with other ingredients. Pour over stuffing mix. Top with remaining stuffing mix. Bake at 350 degrees for 30 minutes or until done.

2 cans of squash may be used instead of fresh.

This is a family recipe. A cousin and myself worked this out years ago.

Comp.