2 lbs. cooked yellow squash
1 can cream of chicken soup
1 grated carrot
1/3 c. butter
1/2 pt. sour cream
2 tbsp. chopped pimientos
1 bag Pepperidge Farm herb flavored stuffing mix

Cook squash with salt, pepper and a little butter; drain. Melt butter and mix well with the stuffing mix. Mix remainder of ingredients, with 1/2 of the stuffing mix. Place in large casserole dish, cover with remaining stuffing mix. Bake at 375 degrees for 25 to 30 minutes. May be frozen before or after baking.