4 c. fresh yellow squash, cooked, drained and mashed
1 med. onion, diced
1/2 green pepper, diced
1/4 c. chopped pimentos
1 stick butter, melted
1/2 pt. sour cream
1 can cream of celery soup
1/2 pkg. Pepperidge Farm Stuffing Mix
Salt and pepper
Bread crumbs

Cook squash and onions together, drain and mash; mix celery soup and sour cream together. Add to squash with other ingredients. Place in 2 quart greased (with butter) casserole. Bake at 350 degrees until heated through and bubbly.

You may freeze casserole and cook later. Sprinkle a few bread crumbs on top and brown when ready to serve.