2 lbs. yellow squash (or mixed squash)
1 carton (8 oz.) sour cream
4 med. grated carrots
1 med. onion, finely chopped
1 can mushroom soup
1/2 sm. pkg. herb stuffing mix, divided
1 jar (4 oz.) chopped pimientos
Salt and pepper to taste
1 stick butter
3/4 c. grated cheese, optional (American, cheddar or Velveeta)

Cook squash, drain and mash. Add all other ingredients except half the stuffing and butter. Mix well and pour into a casserole dish. Melt butter and mix with remaining stuffing. Sprinkle on top of casserole. Bake at 350 degrees for 40 minutes or until brown and bubbly around edges. Serve about 8. Freezes well.