5 to 7 med. squash
1 lg. onion, chopped
1 green pepper, diced
1/2 stick butter
1/4 c. pimento, diced
1 sm. can water chestnuts
1 can cream of chicken soup
1/2 c. mayonnaise
1 c. Mexican Velveeta cheese, diced
1 c. cheddar cheese, shredded
1 c. dry bread crumbs

Slice and cook squash until tender (about 10 minutes). Drain well and mash. Saute onion and green pepper in butter. Add soup, mayonnaise, pimento and chestnuts. Mix well. Add cheeses and dry bread crumbs. Spoon into greased casserole dish. Top with bread crumbs and 1/2 stick melted butter. Sprinkle with paprika. Bake at 350 degrees for 25 minutes.

(Kindergarten Teacher)