Squash Casserole

• 1 1/2 lb. fresh yellow squash or 2 (16 oz.) cans squash
• salt and pepper
• 1 (2 oz.) jar pimentos, chopped
• 1 medium onion, chopped
• 1 c. sour cream
• 1 can cream of chicken soup
• 4 small carrots, grated
• 1 pkg. Pepperidge Farm cornbread stuffing or herb stuffing
• 1/2 c. butter, melted

1. Cook squash in small amount of water until tender; drain and mash.
2. Season to taste.
3. Stir in remaining ingredients, reserving half of the stuffing which has been mixed with melted butter. Line a casserole with reserved stuffing.
4. Set aside enough stuffing
5. to sprinkle on top.
6. Fill casserole with squash mixture and top with remaining stuffing.
7. Bake at 350u0b0 for 30 minutes. May be prepared the day before and baked when needed.

fresh yellow squash, salt, pimentos, onion, sour cream, cream of chicken soup, carrots, cornbread stuffing, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1086154 (may not work)