SQUASH CASSEROLE

2 lbs. yellow squash (cooked & drained)

2 carrots, grated

1 onion, chopped

1 can cream of chicken soup

1 jar chopped pimento (opt.)

1 (8oz.) carton sour cream

1 pkg. Pepperidge Farm Herb Seasoned Stuffing Mix

1 stick oleo

1 can water chestnuts, sliced (opt.)

Salt and pepper to taste

Melt oleo and toss with stuffing mix.  Set aside.  Mix all other ingredients in large bowl.  Add 1/2 of stuffing mix and pour into greased casserole.  Top with remaining stuffing mix.  Bake at 350 for 30 to 35 minutes.  Freezes nicely.

Virginia Buford