Spanish Casserole - cooking recipe

Ingredients

2 cans yellow squash, drained and mashed
1 can cream of chicken soup
2 medium carrots, coarsely shredded
1 small jar pimento strips
1 medium onion, chopped
1/2 pt. sour cream
1 small pkg. Pepperidge Farm plain poultry stuffing
1 stick margarine

Preparation

Mix first 6 ingredients and season to taste with salt and pepper.
Melt 1 stick margarine.
Pour over stuffing.
Sprinkle stuffing mixture on top of casserole.
Bake at 350\u00b0 for 1/2 hour.