4 squash
2 onions
1 can cream of chicken soup (you can also use celery or mushroom)
1 c. sour cream
1 can water chestnuts
1 jar pimientos
grated Cheddar cheese
1 stick butter
1 pkg. Pepperidge Farm dressing mix

Cook sliced squash and onion (celery if used). Drain. Combine with pimientos and water chestnuts. Put on bottom layer of casserole. Combine soup, sour cream and some of the water from the squash and onion. Spread over squash layer. Spread Cheddar cheese over soup layer. Melt butter and combine with dressing mix. Spread over top.

Bake at 325°F until heated through, about 30 minutes. This recipe reheats great.