2 lb. yellow summer squash
1 med. onion, chopped
1 (8 oz.) carton sour cream
1 (10 oz.) can cream of mushroom or cream of chicken soup
1 stick butter, melted
1 (8 oz.) pkg. Pepperidge Farm stuffing mix or may use 1 1/2 c. Ritz or Saltine cracker crumbs
1 sm. jar pimento (optional)
2 carrots, grated (optional)
1/2 c. chopped almonds, to be sprinkled on top of casserole (optional)

Steam sliced squash in a saucepan until tender. Drain. Add onion. Mix soup and sour cream (and carrots and/or pimento if desired). Fold into squash/onion mixture. Combine stuffing and butter. Spread 1/2 of stuffing mixture on bottom of 13 x 9 x 2 inch pan. Add squash mixture. Top with remaining stuffing (and almonds if desired). Bake at 350 degrees until bubbly, approximately 30 minutes. Serves 6-8.

NOTE: One variation of this recipe would be to substitute 1 cup grated cheddar cheese for the 8 ounce carton of sour cream.