1 1/2 lb. yellow squash
1 can (2 oz.) pimento
1 can (10 1/2 oz.) cream of chicken soup
2 sm. onions (finely chopped)
4 sm. carrots (peeled and grated)
1 c. sour cream
1 pkg. (8 oz.) corn bread stuffing
1 stick (4 oz.) butter, melted

Cook squash in water. Drain and mash. Add remaining ingredients, reserving half the corn bread stuffing. Mix reserved stuffing with melted butter. Line bottom and sides and of a shallow 7 x 11 inch casserole with buttered crumbs, reserving some for topping. Spoon in squash mixture and spread the remaining crumbs over it.

Bake in a preheated 350 degree oven for 30 minutes. This may be prepared ahead, covered, refrigerated and baked when needed. Serves 6.