Squash Souffle - cooking recipe

Ingredients

1 lb. fresh squash
2 medium carrots, grated
1 jar sliced pimentos (optional)
1 large onion, chopped
1 c. sour cream
1 can cream of chicken soup
1 pkg. Pepperidge Farm herb stuffing
1 1/2 c. Cheddar cheese
2 Tbsp. butter

Preparation

Drain squash except for 1/2 cup liquid.
Add carrots, pimientos, onion, sour cream, cream of chicken soup and 1 cup Cheddar cheese.
Mix thoroughly.
Mix 3/4 stuffing with melted butter.
Line casserole, pouring squash and sprinkle with remaining 1/4 stuffing and 1/2 cup cheese.
Bake at 350\u00b0 for 1 hour.