1 1/2 lbs. sm. yellow squash
Water
2 med. onions
1 can condensed cream of mushroom soup, undiluted
1 (8 oz.) container sour cream
1 jar sliced pimentos, drained
1 can water chestnuts, drained
1/2 c. butter
2 c. herbed stuffing mix

Cut squash into 1/4 inch slices. Cover with water and cook over high heat until they start to boil; cover pan and reduce heat to low to simmer about 3 to 4 minutes. Drain squash thoroughly.

Peel and chop onions finely. Put onions, soup, sour cream, sliced water chestnuts and pimentos in a large bowl. Mix well and add drained squash. Toss gently. Heat oven to 350 degrees.

In a large skillet, heat 6 tablespoon of butter over medium heat until melted. Add stuffing mix; toss to mix well. Set aside 1 cup of stuffing, transfer remainder to a 2-quart dish and spread with a wooden spoon. Spoon squash mixture over stuffing; sprinkle reserved stuffing around edges of squash mixture. Cut the remaining 2 tablespoons of butter into small pieces and dot the top of the casserole. Bake 30 minutes or until hot and bubbly.