2 c. yellow squash, sliced
1 med. onion, chopped
1 med. carrot, shredded
1 pkg. Pepperidge Farm herbed crumbs
1 c. sour cream
1 can cream of chicken soup (undiluted)
Salt and pepper to taste
2 tbsp. minced pimiento (optional)
1/4 c. butter

Steam together squash, onion and carrot until tender. Mix crumbs in low heated pan with butter; set aside.

In bowl, blend vegetables, sour cream and soup. Place 1/2 crumb mixture in buttered oblong casserole. Pour blended mix over crumbs, level off. Cover with other half of crumbs.

Bake at 350 degrees for 30-40 minutes until bubbly and brown. If crumbs brown too fast, cover with foil.