When you are asked to bring a vegetable to a potluck, this one will get rave reviews. (Easy, too.)
1 1/2 pounds summer squash -- sliced
2 onions -- chopped fine
1 can cream of celery soup
8 ounces sour cream
4 ounces pimientos -- chopped,canned
8 ounces waterchestnuts, canned -- drained
6 tablespoons margarine
2 cups herb-seasoned stuffing cubes
Place squash in large pan and cover with water. Add 1 teaspoon salt and bring to boil over high heat. Cover, reduce heat to low and simmer 4 minutes. Drain. Mix soup, sour cream, onions, pimentos, and water chestnuts together. Add squash and mix. In skillet melt butter &add croutons. Set aside one cup stuffing and place rest on bottom of 2 quart cassarole dish. Put squash mixture over & sprinkle reserved stuffed around edges. Bake at 350 degrees for 30 minutes.
