1 1/2 lbs. summer squash, sliced
1 lg. onion, chopped
4 sm. carrots, grated
1 (2 oz.) jar pimientos, chopped
1 can cream of celery soup
1 c. sour cream
1 pkg. Pepperidge Farm bread stuffing
1 stick melted butter

Cook squash and onion until soft. Drain and mash. Add all other ingredients. Put squash mixture in baking dish and top with remaining bread stuffing. Bake at 350 degrees for 30 minutes.

NOTE: This makes large amount, good dish when having crowd. May be frozen before baking.

Mix bread crumbs with butter and put 1/2 in bottom of dish. Place the rest on top.