1 (8 oz.) Pepperidge Farm cornbread dressing mix
1/2 stick butter, melted
1 lb. yellow squash (butternut or baby)
1 lb. zucchini
1 lg. onion, chopped
1 green pepper, chopped
2 ribs celery, chopped
1 can sliced water chestnuts
1 can cream of chicken soup
1 (8 oz.) sour cream

Slice squash and boil 5-7 minutes until tender. Meanwhile, combine dressing and butter. Press half of mixture into bottom of buttered 9x9 inch or 9x13x2 inch casserole.

Drain squash, add chopped vegetables and chestnuts. Place in casserole. Mix sour cream and soup. Spread over vegetables. Top with remaining dressing. Bake 25-30 minutes at 350 degrees. Serves 8.