3 c. squash
2 carrots, shredded
1 sm. onion, grated
1 sm. jar pimentos (optional)
1 c. cream of chicken soup (undiluted)
1/2 c. sour cream
1/2 pkg. Pepperidge Farms stuffing croutons
1/3 c. butter, melted

Cut unpared squash into bite-size pieces. Lightly cook and drain. Mix croutons with butter. Mix remaining ingredients together with half of the stuffing mixture. Put in casserole and top with the balance of the stuffing. Bake 25 minutes, or until brown and bubbly, at 350 degrees. Serves 8 to 10.

Can do ahead and can freeze.