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2 lbs. yellow squash
salt and pepper to taste
1 large onion, finely chopped
1 can cream of chicken soup
1 c. sour cream
1 small jar diced pimentos, drained
1 can water chestnuts, sliced and drained
8 oz. pkg. cornbread stuffing
1 stick margarine

Slice squash and cook with salt and pepper in a little water; drain
and mash. Add rest of ingredients except stuffing and margarine.
Mix well. Melt margarine and add to stuffing mix. Stir well.
Line 9 x 13 pan with 1/2 stuffing mix. Add vegetable mixture on
top; cover with rest of stuffing mixture. Bake uncovered at 350
for 30 minutes.

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