3 lbs. fresh yellow squash
1 sm. jar pimiento, chopped
2 onions, chopped fine
3 med. carrots, grated coarsely
1 pkg. Pepperidge Farm cornbread stuffing
1 (8 oz.) carton sour cream
2 cans cream of chicken soup, undiluted

Cook squash in salted water until tender; drain and mash. Add sour cream, pimiento, chicken soup, onions, carrots; mix well. Mix stuffing with 3/4 stick butter, melted. Next line bottom of casserole with stuffing, but save enough out to cover top of the casserole. Pour squash mixture into lined casserole, cover with remaining stuffing. Bake in a preheated oven at 325 degrees for 30 minutes or until done. Makes 2 (9") oblong casseroles.