Zucchini Stuffed Casserole - cooking recipe

Ingredients

4 c. squash
2 carrots, shredded
1 small onion, grated
1 small jar pimentos (optional)
1 can cream of chicken soup, undiluted
1/2 c. sour cream
1/2 pkg. Pepperidge Farm stuffing mix
1/3 c. melted butter

Preparation

Cut unpared squash into bite size pieces.
Lightly cook and drain.
Mix dressing with butter.
Mix all ingredients with 1/2 of the dressing mixture.
Put in casserole and top with the remaining dressing.
Bake for 25 minutes or until brown and bubbly at 350\u00b0. Summer squash may be used.