1 1/2 lbs. fresh yellow squash
Salt & pepper
1 (2 oz.) jar chopped pimento
1 med. onion
1 c. sour cream
1 can cream of chicken soup
4 sm. carrots, grated
1 pkg. Pepperidge Farm cornbread stuffing
1/2 c. butter, melted

Cook squash in small amount of water until tender. Drain and mash. Season to taste, stir in remaining ingredients reserving half of the stuffing mix which has been mixed with the melted butter.

Line a casserole with reserved stuffing. Set aside enough stuffing to sprinkle on top of casserole. Fill casserole with squash mixture and top with stuffing you set aside. Bake at 350 degrees for 30 minutes. Serves 8.