3 lb. yellow squash
2 med. onions, chopped
2 carrots, chopped
1 tsp. salt (optional)
3 qts. water
2 cans cream of chicken soup
1 (8 oz.) carton sour cream
1 sm. jar pimento
1/2 tsp. pepper (optional)
1 stick butter
1 pkg. dry stuffing mix, finely crushed
Pepperidge Farm corn bread

Cook squash, onions and carrots in salted water until tender; drain. Add soup, sour cream, pimento and pepper. Melt butter; blend with dry stuffing mix. Grease 8 1/2 x 13 1/2 inch dish or three 8 inch pans; spread a layer of dressing mix in pan. Pour in squash mixture; cover with remaining dressing mixture. Bake at 375 degrees for 45 minutes. NOTE: May be frozen.