Squash Casserole - cooking recipe

Ingredients

2 1/2 to 3 1/2 c. cooked yellow squash
1 small jar diced pimento
1 small onion, grated
1 c. sour cream
1 pkg. Pepperidge Farm cornbread mix
1 stick butter, melted

Preparation

Cook squash; drain well and mash.
Add soup, sour cream, carrots, pimento and carrots.
Mix butter and cornbread mix.
Line bottom of pan with stuffing mixture.
Reserve 1 cup to sprinkle on top of casserole.
Add squash mixture.
Bake at 350\u00b0 for 30 to 40 minutes.
This dish freezes well.