3 c. yellow squash
1 lg. onion
1 lg. carrot, grated
1 (8 oz.) sour cream
1 can cream of chicken soup
1 sm. jar pimento
Salt & pepper
1 pkg. reg. Pepperidge Farm stuffing mix (not cornbread)
2 sticks butter, melted

Cook first 3 ingredients together. Drain and mash. Mix with next 4 ingredients. Mix stuffing mix and put half in bottom of casserole. Put squash mixture, then cover with balance of stuffing on top. Bake at 350 degrees until bubbly.