2 lbs. yellow squash
1 med. chopped onion
1 pt. sour cream
1 pkg. Stove Top cornbread stuffing mix
1 sm. jar pimento, chopped, optional
1 can cream soup, any kind
1 can water chestnuts
2 c. grated cheese
1 stick butter

Boil squash with onion. Drain. Mix with squash, soup, water chestnuts with sour cream. Melt 1/4 cup butter in a 9x13 pan. Sprinkle half of stuffing mix and half seasoning mix over butter. Spread squash mixture over stuffing--layer of cheese then remaining stuffing and seasoning. Pour rest of melted 1/4 butter over top and bake at 350 degrees for 25 or 30 minutes.

Can use zucchini squash also.