1 pt. to 3/4 qt. cooked yellow squash
1 can condensed cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1 (4 oz.) jar pimentos, drained and sliced
1 (8 1/2 oz.) can water chestnuts, thinly sliced and drained
2 med. onions, finely chopped
1 stick butter
1 stack Ritz crackers or 1 c.

In large skillet, melt 3/4 stick butter. Add crushed cracker crumbs to butter, making buttered crumbs. Dump crumbs in small bowl. In same skillet, add 2 tablespoons Wesson oil. Saute onions until tender. Add the well-drained squash, soup, sour cream, pimentos, water chestnuts and 3/4 of the crumbs. Stir all together, mixing well.

Put in 2-quart casserole dish. Sprinkle rest of crumbs over casserole. Bake at 350 degrees for 25-30 minutes or until golden brown. This same recipe can be used with broccoli instead of squash.