1 1/2 lb. fresh yellow squash or 2 (16 oz.) cans
Salt and pepper
1 (2 oz.) jar pimentos, chopped
1 med. onion, chopped finely
1 c. sour cream
1 can cream of chicken soup
4 sm. carrots, grated
1 pkg. Pepperidge Farm cornbread or herb stuffing
1/2 c. butter, melted

Cook squash in small amount of water until tender. Drain and mash. Season to taste. Stir in remaining ingredients, reserving half the stuffing which has been mixed with melted butter. Line a casserole with reserved stuffing. Set aside enough stuffing to sprinkle on top.