1 pkg. frozen squash
1 sm. jar pimento
1 can cream of chicken soup
1/2 c. sour cream
1/2 pkg. Pepperidge Farm seasoning

Stew squash until tender. Mash and add pimentos. Add chicken soup and sour cream. Melt 1/2 cup butter and mix with stuffing mix. Spread layer of stuffing mix on bottom of casserole, then layer of squash. Alternate until you have crumb mixture on top. Bake at 350 degrees for 30 minutes or until brown.