Squash Casserole

2 lbs squash, sliced (zucchini or summer squash or half-and-half for color)
1 can (10-3/4 oz) cream of chicken soup diluted with 1 can water
8 oz carton sour cream
1 tablespoon melted butter
8 oz package herb seasoned Pepperidge Farms stuffing mix
1 small onion, chopped
1 tablespoon chopped pimiento or 2 tablespoons minced red bell pepper mixed with ½ teaspoon red mild paprika
½ cup melted margarine 
Salt and pepper to taste 
Optional: sprinkle top with some cooked bacon pieces

Boil squash and onion about 7 minutes or until tender in water with 1 teaspoon salt added. Drain well and season with small amount of salt, pepper, and one tablespoon butter. Stir in the chicken soup diluted with water, sour cream and pimiento. 
In a separate bowl combine the ½ cup of melted margarine with all the stuffing mix, stirring until well blended. Combine only ½ of the stuffing mix with all the squash mixture. Spoon that mixture into 3 quart casserole dish then top with the remaining stuffing. Bake at 375-F for about 30 minutes.

Yield: 10 to 12 servings