1 stick butter
8 oz. pkg. Pepperidge Farm dressing
1 carrot, sliced
1 onion, chopped fine
1-2 lb. yellow squash
1 can cream of chicken soup
1 (2 oz.) jar pimento
8 oz. sour cream

Saute dressing with butter in frying pan. Press 1/2 of crumb mixture into casserole dish for crust. Cook carrot and onion in small amount of water. When nearly done, add squash. Cook until all vegetables are tender. Drain and pour over crumbs in casserole. Mix together soup, pimento, and sour cream. Pour over squash in casserole. Cover top with other half of sauteed crumbs. Preheat oven to 350 degrees. Cook until ingredients bubble, about 25 minutes. May be made in the morning and cooked later.