2 c. squash, cooked and drained
1 can cream of chicken soup
2 sm. carrots, grated
1 sm. jar pimento, chopped; optional
1 med. onion, chopped
1 c. sour cream
1/4 lb. butter
1 pkg. Pepperidge Farm cornbread stuffing

In casserole melt butter and add package of stuffing; mix. Remove 3/4 cup of stuffing mixture for topping. Mix together squash, soup, carrots, pimento, onion and sour cream. Line bottom of casserole with stuffing mixture; add squash mixture and top with reserved crumbs. Bake at 350 degrees for 30 minutes. Yields 8-10 servings.