4 c. fresh, frozen or canned squash, drained
1 c. carrots, grated
1/4 c. onion, finely chopped or grated
1 c. cheese, grated
1 (2 oz.) jar pimento strips
1 (10 3/4 oz.) can cream of chicken soup
1/2 pt. sour cream
1/2 c. (1 stick) butter
1 (8 oz.) pkgs. cornbread dressing mix

Mash squash and mix with carrots, onion, cheese, pimento, soup and sour cream. In separate pan, melt the butter and toss with dressing mix. Spread half of dressing mix in bottom of 9 x 13 inch casserole or 2 (8 x 8 inch) casseroles. Spread squash mixture on top of dressing mix. Sprinkle remaining dressing mix on top. Bake at 350 degrees for 30 to 40 minutes. Garnish as desired. Yield: 6 servings. Preparation time: 1 hour.