1 sm. pkg. Pepperidge Farm cornbread stuffing mix
1 stick butter, melted
2 lb. squash, cooked and drained
2 tbsp. onion, grated
2 carrots, finely grated
8 oz. sour cream
4 oz. pimiento, chopped
1 can cream of chicken soup

Combine stuffing mix and butter. Line bottom and sides of square casserole with this mixture, reserving some for topping. Mash squash. Add remaining ingredients and pour into stuffing lined dish. Sprinkle reserved topping over squash mixture. Bake at 350 degrees for 30-40 minutes. Serves 10-12.

NOTE: Frozen squash can be used. Casserole can be frozen before baking.