Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. squash
1 can cream of chicken soup
1 c. sour cream
1 small jar pimento, chopped
2 small onions, chopped
4 small carrots, grated
1 pkg. Pepperidge Farm herb stuffing
1/2 stick butter

Preparation

Cook squash in salt water; drain and mash.
Add ingredients except stuffing and butter.
Melt butter; mix with stuffing.
Put 1/2 in bottom of casserole, holding back 1/2.
Put squash mixture, then remaining stuffing on top.
Bake at 350\u00b0 for 35 minutes.