2 lbs. yellow squash or eggplant, cubed, cooked, and drained
Salt and pepper to taste
1 grated carrot
1 medium onion, chopped
1 tbsp. pimento, chopped
1 (8 oz.) container sour cream
1 can cream of chicken soup
1 pkg. Pepperidge Farm stuffing mix (herb seasoned)
1 stick butter

Heat oven to 350 degrees. Melt butter. Mix in stuffing mix. Set aside. Mix remaining ingredients in separate bowl. Add half of stuffing mixture to squash mixture. Pour into casserole dish and top with the other half of stuffing mixture. Bake for 30 to 45 minutes. Serve hot; let cool or freeze.