3 c. sliced yellow summer squash
1 can condensed cream of chicken soup
3/4 c. grated raw carrots
1 c. scalded milk
1/2 c. melted butter
2 eggs, well beaten
Buttered bread crumbs for topping
1 med. onion, minced
1 (2 oz.) jar pimientos
2 c. bread crumbs, sauteed in 3 tbsp. butter and 1 tsp. sage
1 c. grated sharp cheddar cheese
1 heaping c. sour cream

Steam the squash and mash. Mix well with remaining ingredients except topping and place in a 3-quart casserole. Top with additional buttered bread crumbs and bake at 350 degrees for 45 minutes. Serves 10.