1 can celery soup
2 lbs. (4 c.) cooked squash, cut in bite size chunks
2 med. carrots, grated
1 sm. onion, chopped
1 c. sour cream
1 sm. pimiento, chopped
1 (8 oz.) pkg. herb stuffing

Mix stuffing and one stick of melted butter, salt and pepper to taste. Mix soup, carrots, onions, pimiento, and sour cream. Line casserole dish with all of stuffing, except 3/4 cup. Pour in mix and squash and sprinkle remaining 3/4 cup of stuffing on top. Bake about 45 minutes at 350 degrees. Serves 8 to 10. Can use zucchini in place of yellow squash.