2 1/2 c. herb seasoned stuffing mix
2 tbsp. butter, melted
1 lb. yellow squash, sliced
1 lb. zucchini, sliced
2 carrots, scraped & shredded
1/2 c. chopped onion
1 (2 oz.) jar diced pimento, drained
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 (8 oz.) carton sour cream
1/4 tsp. salt
1/4 tsp. pepper

Combine stuffing mix and butter, stirring well. Spoon 2 cups stuffing mix into a lightly greased 13 x 9 x 2 inch baking dish. Set aside - also set aside other 1/2 cup stuffing mix. Cook squash and zucchini together in a small amount of boiling water until tender (6-8 minutes). Drain and mash. Drain again. Add carrots and remaining ingredients (except stuffing mixture), stirring well. Spoon into prepared baking dish. Sprinkle with remaining stuffing mixture. Bake at 350 degrees for 30 minutes. Yield 8 servings.