2 lb. yellow squash, cooked & drained
2 carrots, grated
1 onion, chopped
1 can cream of chicken soup
1 sm. jar chopped pimento
Salt & pepper to taste
1 (8 oz.) carton sour cream
1 pkg. Pepperidge Farm herb seasoned stuffing mix or 1 pkg. Stove Top cornbread
stuffing mix
1 stick butter
1 can water chestnuts, sliced (optional)

Melt butter and toss with stuffing mix. Set aside. Mix all other ingredients in large bowl. Add half of stuffing mix, pour into greased casserole dish and top with remaining stuffing mix. Bake at 350 degrees for 30 to 35 minutes. Freezes nicely.