Slice & cook in salted water 1/2-2 lbs of yellow squash. I used Hubbard squash.Drain and mash lightly.
Mix w/1 C chopped onion; 2 medium carrots-shredded.
Add 1 C sour cream; 1 C Cream of chicken soup; 1 small jar pimento.
Melt 1 stick margarine; Mix with 1 pkg Pepperidge Farm Herb stuffing.
Line casserole dish with 1/2 of stuffing mix.
Mix squash mixture & sour cream; Add to casserole dish.
Top squash with remaining stuffing.
Bake at 350 fpr 30 minutes.
Submitted by: Alice Sorensen