Summer Squash Casserole

I love the produce of summer. My Grandmother always made the best summer squash dish for my family. I learned to love this yellow summer squash at a young age and always wanted it the way grandma fixed it, steamed with evaporated milk, salt, pepper and a little butter added.  I loved it that way.  I have since branched out a little and tried a few other recipes using yellow summer squash and zucchini.  The following has quickly become a favorite and a great way to use up that extra squash. I prefer to use the yellow squash in the recipe but zucchini is great in it as well.  I would love to hear how you use up your bounteous squash supplies.

Ingredients

2 lb yellow summer or zucchini squash (about 6 c.) sliced
1/4 c. onion, chopped
1 can cream of chicken soup
1 cup sour cream
1 can of water chestnuts
1 (8oz) package stuffing mix
1/2 c. butter

Instructions

Cook squash and onion in boiling water for 4 or 5 minutes.
Pour squash and onion into a colander and drain well.
In a medium sized bowl  combine soup, sour cream and water chestnuts.
Fold in drained squash and onion.
In another bowl, combine stuffing mix and melted butter. 
Spread the squash mixture in a 9x 13 in pan.
Spread stuffing on top of squash. Bake at 350 for 25 to 30 minutes. If you feel like the stuffing is getting to browned on top, but the squash isn't as warm as you would like it, then place tinfoil over the top of the baking dish for the remaining of the baking time.