3 lb. yellow squash
2 onions, chopped
2 carrots, grated
2 cans cream of mushroom soup
Salt
1 carton (16 oz.) sour cream
2 sticks butter
1 pkg. Pepperidge Farm dressing (I use Pepperidge Farm cornbread stuffing)
1 sm. can pimentos, optional

Cook squash in salted water and drain. Mix all ingredients except stuffing. Alternate squash mix and stuffing in buttered casserole. Top with stuffing. Bake at 350 degrees for 30-40 minutes.