Clarksdale Squash - cooking recipe

Ingredients

1 1/2 lb. squash, cut in 1/2-inch slices, cooked and drained
1 can cream of chicken soup
1 carrot, grated fine
1 (8 oz.) carton sour cream
1 medium grated onion
2 oz. jar chopped pimiento
Pepperidge Farm herb stuffing

Preparation

Line a buttered casserole with stuffing, minus 1 cup. Mix other ingredients without breaking up squash slices and pour in casserole.
Sprinkle remaining stuffing on top.
Bake at 350\u00b0 for about 45 minutes.
May be made a day ahead and baked when needed.