4 c. cooked yellow squash
1 can cream of celery soup
1 sm. jar pimentos, undrained
1-2 green onions, chopped (tops and bottom)
Grated carrot (optional)
1/2 pt. sour cream
4 oz. Pepperidge Farm cornbread stuffing mix
1/2 stick butter
8 oz. pkg. shredded Mozzarella cheese

Melt butter and stir into the stuffing mix. Then line the bottom of 8 x 12 1/2 inch baking dish with mixture. Mix all other ingredients well and pour over stuffing lined dish. Bake at 350 degrees about 45 minutes. Remove from oven. Sprinkle grated cheese on top and bake 5 minutes more until cheese is melted and bubbly.