Squash Cornbread Casserole
2 lbs. yellowneck squash, chopped
2 small onions, chopped
1 can cream of chicken soup
1 pint sour cream
1 can pimentos, chopped
1 can water chestnuts, sliced
3 cups Cheddar cheese, grated
1 package cornbread dressing mix
1 stick margarine, melted
Preheat oven to 350° F.
Cook squash and onions in salted water until tender; drain.
Add soup, sour cream, pimentos and water chestnuts; set aside.
Mix melted margarine and dressing mix.
Line large pan with half of the dressing mix.
Sprinkle small portion of cheese over dressing mix.
Pour in squash mixture.
Sprinkle remaining cheese over squash and top with remaining dressing mix.
Bake 30 to 40 minutes.