1 1/2 lbs. yellow squash, chopped, cooked and drained
1 can cream of chicken soup
1 c. sour cream
3 oz. jar chopped pimento, drained
1 can sliced water chestnuts
1 medium onion, chopped fine
1/2 bag Pepperidge Farm cornbread stuffing mix
1 stick butter

Cook squash in salted water, drain well. Combine next 5 ingredients. Melt 1/2 stick butter in frying pan. Pour stuffing mix in and brown until toasted. Put this mixture in bottom of casserole; reserving some for top.

Pour squash mixture into casserole dish; top with remaining stuffing mix.

Bake in 350 oven for 30 minutes.