Elegant Squash Casserole

1 1/2 lbs yellow squash, sliced
1 medium onion, chopped
1 can cream of chicken soup
1 (2-oz) jar pimientos, chopped
1 (8-oz) carton sour cream
1 cup shredded carrots
1 (8 1/2-oz) can water chestnuts, chopped
1 (8-oz) pkg Pepperidge Farm cornbread stuffing
1 stick margarine, melted


In saucepan, cook squash and onion in small amount of salted water until tender. Drain well. Mash. In bowl, mix melted margarine with stuffing mix until margarine and stuffing is well coated. Line 9 X 12 X 2 casserole with half the stuffing mix, reserving other half for topping. Combine soup and sour cream. Stir in carrots, pimientos, and chestnuts. Add to squash and mix well. Spoon mixture over stuffing mixture in casserole. Sprinkle remaining stuffing mixture on top of casserole. Bake at 3500 for 30 minutes. Casserole may be prepared the day before and frozen or refrigerated and baked when needed. If frozen, be sure casserole is thawed before baking, or baking time will have to be longer.