Squash Casserole

This is from the recipe drawer of Maxine.  If you happen to have a green thumb, you know how much squash a single plant can produce in the summer... what do you do with all that squash?  If not, a visit to the local Farmer's Market has you buying that beautiful squash, and still... what do you do with all that squash?  I found this recipe and it looks like it is the perfect side for any summer meal or a very satisfying vegetarian main dish.

The ingredients for this dish are just scattered throughout the recipe.  I thought I would make a list here for you, just so you could be sure and have all you needed before getting started.

1 stick melted oleo (this is another term for margarine)
1 pkg Pepperidge Farm dressing mix
2 lb. yellow squash
2 med. onions
salt
1 can cream of mushroom soup
1 c. chopped water chestnuts
1 small c(an) chopped pimentos  (I had a little trouble reading this line, but I think this is correct)
1 8 % carton sour cream (I believe that this was an abbreviation that meant 8 OUNCES)
1/2 lb. grated Longhorn cheese (Longhorn is a kind of colby cheese; could also use mild cheddar)

1 stick melted oleo mixed with 1 pkg Pepperidge Farm dressing mix
Salt & cook squash and onion - (it doesn't say, but I assume chopped) until tender.
Mix together can of cream of chicken soup, ...water chestnuts, ...pimentos, ...and sour cream.
Fold mixture into drained squash.
Layer half of dressing mix in casserole dish.
Add squash mixture.
Sprinkle 1/2 lb. grated Longhorn cheese.
Add other half of dressing.
Bake 325 degrees until hot (30 min).
Can be warmed if made day before.

This would be a great recipe to take along to a potluck or a picnic.  Also, for those members of your family who don't necessarily like their vegetables, how would they ever know, under all that sour cream and cheese!