4 to 5 med. yellow squash
1 med. onion, chopped
1 can cream of chicken soup
1/2 pt. dairy sour cream
8 1/2 oz. can water chestnuts, drained & sliced
4 oz. jar chopped pimento
1 stick butter
7 oz. pkg. Pepperidge Farm cornbread dressing mix
2 c. grated cheddar cheese

Slice squash and simmer with chopped onion in a small amount of water (I use a little over 1/2 cup). Drain. Stir together the soup, sour cream, water chestnuts and pimento. Gently fold in cooked squash. Melt butter and drizzle over the cornbread dressing mix.

In a 9 x 13 inch Pyrex dish, put 1/2 the dressing mix. Spread entire squash mixture over the crumbs. Sprinkle grated cheese over the squash mixture and put remaining dressing mix on top. Bake at 350 degrees for 30 minutes. Makes 10 to 12 servings.