Aunt Betty's Country Kitchen

SUMMER SQUASH CASSEROLE

This recipe was given to my by my husband's biological mother, Mary.  Easy and delicious and another wonderful way to use up that summer garden bounty!

2 pounds yellow squash, sliced
1 small onion chopped
salt & pepper to taste
1 tablespoon melted butter
1 can cream chicken soup, undiluted
1 (8 oz) carton sour cream
2 tablespoons chopped pimento
½ cup melted butter
2 (8 oz) pkg herb seasoned stuffing mix [divided use]
3 slices velveeta cheese, cubed
sage

Cook squash, onion and salt & pepper in small amount of boiling, salted water until tender.  Drain.  Put 1 tablespoon of melted butter on squash. Add cubed cheese and stir to melt.   Add cream chicken soup, sour cream, pimento.  Mix well, but gently.  In separate bowl, combine ½ cup melted butter with 8 ounces (1 pkg) stuffing mix. Add sage to taste ***Careful not to put too much, or it will be bitter***  Spoon mixture into 2 quart casserole dish.  Top with ½ of remaining package of stuffing mix.

Bake at 375F for 30 minutes.