2 lbs. yellow squash
2 lg. carrots, grated
1 lg. onion, chopped
1 can cream of chicken soup
1 sm. jar pimento
1 c. sour cream
1 tsp. salt
1/4 tsp. pepper
1/8 c. butter
Ritz crackers, crushed

Boil together squash, carrots and onion until tender. Pour in colander and mash, draining well. Transfer to large bowl. Mix in soup, pimento, sour cream and spices. Pour mixture into oblong baking dish. (It can be frozen at this point.) Melt butter. Add cracker crumbs and mix. Sprinkle on top of casserole. Bake at 350 degrees for 1 hour.