Squash Casserole

• 1 lb. yellow summer squash
• 1 large onion, chopped
• 1 pkg. herbed stuffing mix
• 1 (8 oz.) carton sour cream
• 1 can cream of chicken soup
• 1 small jar pimento
• 1 Tbsp. sugar
• salt and pepper to taste
• 1 stick margarine
• 1 carrot, grated (optional)

1. Cook squash and onion until tender; drain.
2. Add salt, pepper and sugar. Add 1/2 package of stuffing mix, sour cream, soup, grated carrot and pimento.
3. Mix well.
4. In 9 x 13-inch Pyrex casserole dish, melt stick of margarine.
5. Remove from oven and pour in remaining bag of stuffing mix and mix with margarine until damp.
6. Reserve half of stuffing.
7. Pour first mixture (squash) over crumb mixture, spread until smooth and top with remaining crumbs. Cover with foil and bake at 350u0b0 for 30 minutes.

yellow summer, onion, herbed stuffing mix, sour cream, cream of chicken soup, pimento, sugar, salt, margarine, carrot

Taken from www.cookbooks.com/Recipe-Details.aspx?id=192930 (may not work)