1 1/2 lb. yellow squash, cooked and drained
3-4 grated carrots
1 pkg. Pepperidge Farm stuffing
1 stick butter
1 can cream of chicken soup
1 c. sour cream
Pimento, sm. jar, chopped
1 onion, chopped

Cook and drain squash. Mash. Melt butter and place in 13 x 9 x 1/2 inch casserole dish with 1/2 package stuffing. Mix mashed squash, grated carrots, 1/2 stuffing mix, (reserve small amount for top), soup, sour cream, pimento, and onion. Pour over stuffing and butter in casserole dish. Sprinkle small amount of stuffing on top. Bake at 350 degrees for 30 minutes.