1 (8 oz.) pkg. cornbread stuffing
1 stick butter
1 can cream of celery soup
1 carton sour cream
1 can water chestnuts
1 1/2 lb. squash, cooked & mashed
1 sm. jar pimento
1 med. onion

1. Use no seasonings. Melt butter and stir in stuffing crumbs.

2. Place half on bottom of 9 x 9 inch buttered casserole. Mix other ingredients.

3. Pour over crumbs in casserole. Place other half of crumbs on top. Bake at 350 degrees for 30 minutes.