1 1/2 lbs. squash (approx. 8 sm.), sliced, cooked, drained
1 med. onion, chopped
2 carrots, grated
1 (2 oz.) jar pimentos, diced
1 c. sour cream
1 (10 3/4 oz.) can condensed cream of chicken soup
1 stick butter, melted
Salt & pepper to taste
2 c. cornbread stuffing mix

Mix all ingredients together except stuffing. Sprinkle 1 cup stuffing in bottom of buttered 2-quart casserole. Add squash mixture. Top with remaining stuffing. Bake in 350 degree oven for 30 minutes. Serves 12 easily.

Julia Napier