3 plus c. zucchini
2 carrots shredded
1 sm. onion grated
1 sm. jar pimientos (optional)
1 can cream of chicken soup, undiluted
1/2 c. sour cream
1/2 pkg. Pepperidge Farm stuffing
1/3 c. melted butter

Cut unpared zucchini or squash into bite sized pieces, lightly cook and drain. Mix stuffing with butter. Mix all ingredients with half of the stuffing mixture. Put in casserole and top with the balance of stuffing. Bake 25 minutes or until bubbly and brown.

Preparation time: 25 minutes. Can do ahead. Cooking time 25 minutes. Serves 8-10. Can freeze.