1 pkg. Pepperidge Farm herb seasoned stuffing mix
1 stick butter
1 1/2 to 2 lbs. squash
1 med. onion, chopped fine
1 jar pimento, chopped fine
1 c. sour cream
1 can cream of chicken soup
1 can water chestnuts, sliced fine

Cook and season squash to taste until tender. Drain well and mash. Melt 1 stick butter and put over stuffing mix, stir. Line bottom of casserole with half of crumbs, saving other half for top. Add other ingredients to squash mixture, mix well. Pour into crumb-lined casserole.

Top with remaining crumbs and bake at 350 degrees for 30 minutes. 10-20 servings. Very good to prepare ahead and refrigerate or freeze.