2 lb. yellow squash
1 pkg. herb stuffing mix
1/2 c. melted butter
2 carrots, grated
1 can cream of chicken soup
1 onion, chopped
1 c. sour cream
1 jar pimento, drained and chopped (optional)

Cook squash until tender, drain. Combine stuffing mix and butter. Line casserole with 2/3 of this. Mix remaining ingredients and place in casserole. Salt and pepper to taste. Place remainder of stuffing mix on top and bake at 350 degrees until brown and bubbly. Serves 8-10.