1 1/2 lb. squash, cut in chunks
8 oz. can sliced water chestnuts
4 oz. pimento (optional)
8 oz. sour cream
1 stick butter, melted
7 oz. pkg. herb dressing cubes
6 slices American cheese
1 large onion, minced
1 can cream of chicken or cream of mushroom soup

Cook squash in salt water until tender. Drain and add all ingredients except butter and dressing cubes. Add dressing cubes to butter. Pour half of cubes in bottom of 8-inch square pan. Add squash mixture. Top with cheese slices. Add remaining dressing cubes.

Bake at 350°F for 30 minutes.