2 1/2 c. chopped yellow squash
1 sm. grated onion
1 c. cream of chicken soup
1 pkg. Pepperidge Farm herbal or cornbread stuffing
2 carrots, grated fine or 1 sm. jar pimentos
1 c. sour cream
1 stick butter

Cook quash until tender; drain and mash. Add carrots, onion, sour cream, and soup. Stir well. Mix stuffing and melted butter. Line bottom of casserole with this, saving some for top. Pour in mixture over crumbs. Top with remaining. Bake at 350 degrees until bubbly and brown; about 30-45 minutes. Serves 12. Freezes well.