2 squash, yellow or zucchini
2 med. onions, chopped
1 tsp. butter
1 stick butter, melted
1 (8 oz.) Pepperidge Farm dressing mix

Cook squash and onions in butter until tender. Stir dressing mix into melted butter. Put half of mixture in 9x13 inch baking dish. Put cooked squash on top, layer with 1 can of water chestnuts.

Mix together 1 can cream of chicken soup and 1 pint sour cream. Add 1 jar chopped pimentos. Cover with 2 cups grated cheese, Cheddar or Velveeta. Top with the remaining dressing mix. Bake 30 minutes in a 350 degree oven. May be made ahead and frozen and then baked or baked and frozen for future use.