Squash Casserole - cooking recipe

Ingredients

2 lb. summer squash (zucchini is great also)
1 small (8 oz.) sour cream
1 can cream of chicken soup
1 small pkg. Pepperidge Farm herb stuffing
1 medium carrot, grated
1 medium onion, grated
1/2 c. butter, melted
2 tsp. pimento, chopped (optional)

Preparation

Slice squash and cook until tender.
Drain well and combine with sour cream, chicken soup, carrot, onion and 1/2 of stuffing mix.
Mix remaining half with butter for topping.
Bake at 350\u00b0 for 30 minutes.