3 lbs. yellow or zucchini squash, sliced
2 med. onions, chopped
1 can cream of chicken soup
1 pt. sour cream
1 tsp. salt
1 can water chestnuts, drained and sliced
1 stick butter
1 pkg. Stove Top cornbread stuffing mix
1 (4 oz.) jar pimentos
2 c. grated Cheddar cheese

Simmer squash and onions in a small amount of salted water until tender. Stir together soup, sour cream, chestnuts and pimentos. Drain squash and fold into soup mixture. Melt butter and drizzle over stuffing mix.

In a 9x13x2 inch dish, put half of stuffing mix. Add squash mixture and top with remaining stuffing. Bake at 350 degrees for 30 minutes. Add cheese the last 10 minutes. May be frozen in meal portions.