1 1/2 to 2 lbs. yellow squash, sliced
2 oz. pimentos, drained
1 c. sour cream
8 oz. Pepperidge Farm herbed flavored stuffing
1 med. onion, minced
2 med. carrots, sliced (1 (10 oz.) can chicken soup
1 (10 oz.) can chicken soup
1/2 c. butter

In large heavy saucepan; place squash and onions in pan; cover with salted water and cook until just soft. Drain: mash squash and set aside.

Combine squash/onion mixture with 4 oz. stuffing, sour cream, carrots and pimentos; pour onto casserole dish. Melt butter; pour over mixture in casserole. Sprinkle remaining stuffing on top. Bake at 350 degrees for 35 minutes.