2 to 3 lbs. squash (combination of zucchini and yellow is good) sliced
Salt and pepper
1/2 c. melted butter
1 c. sour cream
1 (10 oz.) can of cream of chicken soup (undiluted)
2 onions, finely chopped
1 (5 oz.) can water chestnuts, drained and sliced
1 (2 oz.) jar pimentos, drained
1 (8 oz.) pkg. herbed seasoned stuffing mix, divided

Cook squash in boiling water until (crisp) tender. Reserve 1 cup liquid. Season squash with salt and pepper and mash. Combine reserved liquid and remaining ingredients, except 1/2 cup stuffing mix. Stir in squash. Pour into 2 1/2 quart casserole, top with reserved 1/2 cup stuffing mix. (Can also sprinkle with Parmesan cheese). Bake at 350 degrees for 30 minutes. Serves approximately 12.