2 lbs. yellow squash, cooked & drained
2 carrots, grated
1 onion, chopped
1 can cream of chicken soup
1 sm. jar chopped pimento
Salt & pepper to taste
1 (8 oz.) sour cream
1 pkg. Pepperidge Farm herb seasoned stuffing mix
1 stick butter
1 can water chestnuts, sliced (opt.)

Melt butter and toss with stuffing mix. Set aside. Mix all other ingredients in large bowl; add half of stuffing mix, pour into greased casserole and top with remaining stuffing mix. Bake at 305 degrees for 30 to 35 minutes. Freezes nicely.