2 1/2 lbs. yellow squash
1 lg. carrot, grated
2 tsp. pimiento
1 c. cream of chicken soup
1/2 pt. sour cream
Salt & pepper
1/2 c. butter
8 oz. crumb type herb stuffing mix

Preheat oven to 375 degrees. Boil, drain, cool squash. Mix in carrot, pimiento, soup and sour cream. Add pinch of salt and pepper. Melt butter and mix with stuffing. Place half of mixture in bottom of 2 quart casserole. Add squash mixture. Top with rest of stuffing. Bake 30 minutes. May be frozen. Serves 8.