1 stick butter
1 pkg. Pepperidge Farm cornbread stuffing mix
1 1/2 - 2 lb. yellow squash, sliced, cooked tender
1 onion, chopped
1 c. sour cream
1 can cream of chicken soup
1 sm. jar pimiento, chopped fine
1 can water chestnuts, chopped fine

Melt butter. Pour over stuffing crumbs and stir well. Line casserole with 1/2 of crumbs. Combine remaining ingredients and pour over crumbs. Top with remaining crumbs. Bake at 350 degrees for 30 minutes until bubbly. Makes 1 large or 2 small casseroles.