2 1/2 c. herb-seasoned stuffing mix
1 lb. yellow squash, sliced
2 carrots, scraped and shredded
1 (2 oz.) jars diced pimento, drained
1 can cream of chicken soup, undrained
1/4 tsp. pepper
3 tbsp. butter, melted
1 lb. zucchini, sliced
1/2 c. chopped onion
1 (8 oz.) carton sour cream
1/4 tsp. salt

Combine stuffing mix and butter, stirring well. Spoon 2 cups stuffing mixture into a lightly greased 9x13x2 inch baking dish. Set aside remaining stuffing mixture.

Cook yellow squash and zucchini together in a small amount of boiling water until tender (6-8 minutes); drain and mash; drain again. Add carrots and other ingredients; stir well and spoon into prepared baking dish. Sprinkle with the reserved stuffing mixture. Bake at 350 degrees for 30 minutes. Yield: 8 servings.