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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |