1 1/2 lb. squash
1 can cream of chicken soup
1 c. sour cream
4 oz. jar pimento, sliced small and drained
8 1/2 oz. can water chestnuts, thinly sliced
2 med. onions, finely chopped
1 stick butter
1/2 of 8 oz. pkg. herbed stuffing mix

Cook squash in salted water until tender. Drain well and mash. Add next five ingredients. Melt 3/4 stick of butter; add butter and most of stuffing mix. Reserve some stuffing mix to sprinkle on top and dot with 1/4 stick of butter. Bake in 2 quart baking dish for 30 minutes at 350 degrees.

You may substitute instant onion for fresh onion. This is a good casserole to cook in the microwave. It can be prepared a day before cooking except reserve the herbed stuffing mix until just before baking.