2 lb. yellow squash (4 c. sliced)
1 lg. onion
1 can cream of chicken soup
1 jar pimento (optional)
1 c. sour cream
1 tsp. salt
1/4 tsp. pepper
1 stick butter
1 (8 oz.) pkg. Pepperidge Farm herbal dressing

Boil squash until tender; drain and mash. Chop onion. Saute in 1/2 stick butter until tender. Add soup, chopped pimentos, sour cream, salt and pepper.

Melt the remaining butter and add to dressing crumbs. Put half of dressing in bottom of a baking dish. Mix all ingredients together. Pour on dressing. Spread remaining half of the dressing on top. Bake at 350 degrees for approximately 1 hour.