2 lbs. yellow squash, sliced
1/2 c. chopped onion
1 can cream of chicken soup
1/4 c. butter, melted
1/2 c. sour cream
1 c. grated carrots or 4 oz. jar pimento
1 pkg. cooked cornbread

Cook squash in small amount of water until tender. Combine onion, soup, sour cream and carrots. fold in drained squash. Combine cornbread to desired consistency and butter. Add to squash mixture. Pour into greased baking dish. Bake at 350 degrees for 30 minutes.