2 (10 oz.) pkgs. frozen squash or 2 1/2 c. fresh and cooked
1 can cream of chicken soup, undiluted
2 med. carrots, grated
1 (4 oz.) jar pimento, chopped fine
1 sm. onion, chopped
Salt and pepper
1/2 pt. sour cream
1 (8 oz.) pkg. Pepperidge Farm herb seasoned stuffing
1/4 lb. butter, melted

Combine all of preceding ingredients, except herb stuffing and butter. In second bowl, mix herb stuffing with melted butter. Put 1/2 of stuffing mixture in bottom of casserole. Pour squash mixture on stuffing. Add remainder of stuffing mix on top. Bake at 350 degrees for 30 minutes.