Squash Casserole - cooking recipe

Ingredients

2 (16 oz.) can squash
1 (10 3/4 oz.) can cream of mushroom soup
2 carrots, grated
1 small onion, chopped
1 large jar diced pimento
1 (8 oz.) carton sour cream
1 pkg. Pepperidge Farm herb seasoned stuffing
1 stick margarine, melted

Preparation

Drain off some of the liquid from squash.
Leave about 1/4 cup per can.
Combine squash, soup, carrots, onion, pimento and sour cream.
Set aside.