1/2 lb. yellow boiled squash (which is tender)
4 carrots, grated and sauteed
1 sm. jar pimento
1 c. sour cream
1 can cream of chicken soup

Mix ingredients together in large bowl. Melt one stick butter and add 1 package lite Pepperidge bread crumbs together. Put 1/2 bread in bottom of rectangle pan. Add squash mixture, then other 1/2 bread on top. Bake at 350 degrees for 30 minutes.