3 plus c. zucchini
2 carrots, shredded
1 sm. onion, grated
1 sm. jar pimentos (optional)
1 c. creamed chicken soup, undiluted
1/2 c. sour cream
1/2 pkg. Pepperidge Farm stuffing
1/3 c. melted butter

Cut unpared squash into bite-sized pieces. Lightly cook and drain. Mix dressing with butter. Mix all ingredients with 1/2 of the dressing mixture. Put in casserole and top with the balance of the dressing. Bake 25 minutes or until brown and bubbly at 350 degrees. Serves 8-10.