1 1/2 lb. yellow squash, cook, drain & mash
1 stick butter, melted
1 (8 oz.) pkg. Pepperidge Farm Herb Stuffing
1 c. sour cream
1 can cream of chicken soup
1 onion, finely chopped
4 carrots, grated
1 (2 oz.) jar pimentos, chopped

Combine butter and stuffing. Line large flat casserole with 1/2 of the Pepperidge mix. To the squash add sour cram, soup, onion, carrots, pimentos and 1/4 stuffing mix. Stir and mix well. Spread over mix lining casserole. Cover with remaining buttered stuffing mix. Bake at 350 degrees for 30 minutes until warm and brown. May be made day before or frozen and baked before serving. This is a special favorite for holiday meals with my family.

Serves 10 to 12.