3 lb. yellow summer squash, cubed
3 lg. carrots, cubed
2 med. onions, chopped
Salt to taste
1 1/4 c. water

Cook above until tender. Melt 1 stick butter and add 1 (8 ounce) package Pepperidge Farm Cornbread Crumbs. Add to cooked squash mixture:

1 can cream of chicken soup
1 c. sour cream
1 sm. jar pimento

Layer in casserole 1/2 the crumb, then the squash mixture. Top with the rest of the crumbs. Bake at 350 degrees for 1 hour.