2 lb. squash, cooked and mashed; use summer or zucchini
2 onions, cut fine
1 can cream of chicken soup
1/2 sm. jar chopped pimentos
1/2 can water chestnuts, sliced
1 sm. carton sour cream (1 c.)
1 stick butter
1 pkg. prepared herb stuffing mix

Melt butter; pour over stuffing and stir. Line a 13 x 9 inch pan with 1/2 of the stuffing, put rest of stuffing mix on top. Bake at 350 degrees for 30 minutes. (Stuffing and butter may be omitted for a creamy casserole.)