Down Home Squash Casserole

In a large skillet, fry squash and onion in oil until done. Drain off oil. Mash squash and onion with a potato masher and set aside.

In a saucepan, melt butter over low heat. Pour the cornbread stuffing crumbs into a mixing bowl and drizzle the butter over them, then mix until crumbs are thoroughly coated.

In another mixing bowl, combine soups, sour cream, water chestnuts, cheese, salt and pepper. Add the cooked squash and onion and mix well.

Pour 1/2 the stuffing crumbs in a greased 9" x 13" casserole dish; spread evenly. Add the squash mixture and spread evenly. Top with remaining cornbread stuffing crumbs and spread evenly.

Bake at 350 degrees F for 35 minutes, or until top is browned and casserole is heated through.