8 oz. pkg. Pepperidge Farm cornbread stuffing
1 stick butter
1 1/2 oz. yellow squash
1 can cream of celery soup
1 (8 oz.) sour cream
1 sm. jar pimentos
1 c. water chestnuts, sliced

Cook squash in skin with onion; drain and mash. Melt butter; pour over stuffing. Line bottom of pan and sides of 1 3/4-quart dish with 1/2 stuffing mix. Mix all other ingredients and pour over stuffing.