3 c. cooked yellow squash
1 c. sour cream
1 sm. pkg. Pepperidge Farm herb dressing
1 sm. onion, diced
1 c. cream chicken soup
1 sm. jar pimientos

Melt 1 stick butter, mix into dressing. Lay 1/2 of dressing in bottom of a casserole dish. Mix the squash, sour cream, onion, soup and pimientos and layer that on top of dressing. Then sprinkle the rest of dressing mix on top and bake at 350 degrees for 1 hour. I use a 9"x13" baking dish. Slightly salt and pepper squash.