1 c. celery
2 lb. summer squash
2 med. carrots, thinly sliced
1 onion, chopped fine
1 can cream of mushroom soup (or cream of chicken)
1 sm. jar pimentos
1/2 pt. sour cream
1 stick butter, melted
1 pkg. Pepperidge Farm dressing (not corn bread)
1/2 lb. cheese

Cook vegetables slightly. Add soup, sour cream and pimentos. Mix butter and dressing. Line bottom of casserole dish with 3/4 of dressing mix. Add vegetables and top with remainder of dressing. Bake at 350 degrees oven for 30-40 minutes.

Serves 8.