1 1/2 lb. tender yellow squash, sliced
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 cup (8 oz.) sour cream
1 (8 oz.) jar pimientos, drained and sliced
2 medium carrots, shredded
1 (8 1/2 oz.) can water chestnuts, thinly sliced (optional)
2 medium onions, finely chopped
1 stick (1/4 lb.) butter
8 oz. herbed stuffing mix (1/2 of a 1 lb. pkg)

Oven 350°F for 30 minutes. Boil squash in salted water until tender, 12-15 minutes. Drain well.

Add soup, sour cream, pimientos, carrots, chestnuts and onions.

Melt 3/4 stick butter in frying pan; add stuffing and mix well. Spread 1/2 stuffing into bottom of 2 quart baking dish. Pour squash mixture over stuffing and sprinkle the remaining stuffing over top. Dot with remaining butter.

Bake in a 350°F oven for 30 minutes.

Variation: May substitute mayonnaise for sour cream.

Yield: 8 servings.