5 med. yellow squash
5 med. zucchini
1 med. onion, chopped
2 ribs celery, chopped
1 (16 oz.) can cream corn
1 sm. jar pimentos
1 lg. can cream
3 eggs, beaten
1 box Stove Top dressing
3/4 c. shredded carrots
1/2 c. grated cheese

Wash and slice squash and zucchini. Cook in small amount of water until tender. Saute onion and celery in 2 tablespoons butter.

Drain squash and add to above with stuffing and carrots. Put in greased 2 quart casserole. Top with cheese and bake for 30 minutes at 350 degrees or until set.