Ingredients:
2 cups yellow squash, lightly cooked
1 (10 1/4 ounce) cans cream of chicken soup
8 ounces sour cream
1 (8 ounce) packages Pepperidge Farm stuffing
1 (2 ounce) jars pimientos, drained and chopped
2 medium onions, chopped
1/4 cup margarine
Directions:
Blend cream of chicken soup and sour cream together; set to the side.
Melt margarine; saute onions till translucent.
Stir in Pepperidge Farm stuffing and pimientos.
Alternate layers of soup mix, stuffing mix and squash, with the final layer being stuffing.
Bake 1 hour at 350 F.
Servings: Serve
Time preparation: 15 min.
Time total: 75 min.