2 lbs. squash cut into rounds
1 lg. onion, chopped
1 can sliced water chestnuts, drained
1 can cream of celery soup, undiluted
1 (4 oz.) jar pimentos
8 oz. sour cream
3 or 4 dashes Worcestershire sauce
1 (8 oz.) pkg. Pepperidge Farm cornbread stuffing mix
1 stick butter

Cook squash and onion with small amount of oil in frying pan. Add Lawry's seasoned salt and then add 5 tablespoon of water. Cover and cook until tender. Add pimento, water chestnuts, celery soup and sour cream, mix well.

Melt butter and Pepperidge Farm stuffing mix together. Line casserole with 1/2 above mixture. Add squash mixture and top with remaining stuffing. Bake uncovered at 350 degrees for 30 minutes.