4 cups cooked, drained and mashed yellow squash
1 onion, diced fine
1/2 green pepper, diced fine
1/4 cup chopped pimiento
1/2 cup (1 stick) butter, melted
1 cup dairy sour cream
1 (10 oz.) can cream of celery soup
3 cups herb seasoned stuffing mix
salt and pepper, to taste
1/2 cup grated Parmesan cheese
paprika

Mix all ingredients together except cheese and paprika. Place in a buttered casserole dish. Top with grated cheese and sprinkle with paprika. Bake at 350°F for 25 minutes or until bubbly.

Serves 8 to 10.