3 pt. pkg. summer squash, sliced, thawed (zucchini, yellow, patty pan)
2 or more carrots, sliced
2 med. onions, sliced
2 cans cream of chicken soup
1 cube butter
1 pkg. chicken Stove Top stuffing
Salt
1/2 tsp. sour cream
1 sm. jar chopped pimentos

Cook squash, onions and carrots in salted water until soft. Drain well. To drained vegetables add soup, sour cream, and pimentos. Mix and set aside. Melt butter; add dry stuffing and seasoning packet and mix well. Remove from heat. Grease 9 x 13 inch casserole. Spread 1/2 stuffing/butter mixture in casserole. Pour in squash mixture. Cover with remaining stuffing. Bake at 375 degrees for 45 minutes. Serves 6-8. Can be prepared ahead, refrigerated and baked before serving. Also freezes well.