1 1/2 lbs. summer squash
1 stick of butter
1 c. sour cream
2 med. onion, finely chopped
1 can cream of chicken or celery soup
1 (8 oz.) pkg. cornbread stuffing
2 oz. pimento, chopped
4 sm. carrots, peeled and grated

Cook squash and onions (salt optional). Drain and mash; mix with other ingredients. Melt butter and mix half of the stuffing, reserving 1/2 for top.