2 pkgs. frozen yellow squash
2 sm. carrots, grated
1 sm. can pimentos
1/2 small onion, grated
1 c. sour cream
1 stick butter, melted
1 can of cream of chicken soup
1 pkg. of Pepperidge Farm cornbread stuffing

Cook squash; drain; mash. Add onion, carrots, soup, and sour cream. Mix stuffing and melted butter. Line bottom of 10 inch casserole with stuffing mixture, reserving some for the top. Pour in squash mixture; sprinkle topping on. Bake at 350 degrees for 30 minutes.