2 lbs. summer squash (yellow)
1 can cream of chicken soup
1 c. sour cream
1 sm. onion, chopped
1 (8 oz.) can sliced water chestnuts, drained
1 (4 oz.) jar chopped pimiento, drained
1 (8 oz.) pkg. Pepperidge Farm seasoned stuffing
1 stick butter

Cook squash until fork tender, drain well and add to above mixture which has been well mixed. Melt one stick butter, add 8 ounces Pepperidge Farm seasoned stuffing mix. Put a layer of crumbs on bottom of 9"x13" dish, then squash mixture. Top with rest of crumb mixture. Bake at 350 degrees for 30 minutes or until brown.