Squash Carrot Casserole - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen squash
1 (4 oz.) jar pimento, finely chopped
1 can cream of chicken soup
1/4 lb. margarine, melted
2 medium carrots
1/2 pt. sour cream
1 pkg. herb stuffing mix
salt and pepper to taste

Preparation

Cook squash according to directions on the package; drain. Sliver raw carrots on coarse side of grader.
Mix squash, carrots, pimentos, sour cream and undiluted soup in saucepan.
In separate bowl mix herb stuffing and margarine.
Line baking dish with half of herb stuffing mixture.
Pour in squash mixture and top with remaining half of herb stuffing mixture. Salt and pepper to taste. Bake at 350\u00b0 for 30 to 40 minutes.
Yields 8 servings.