Squash Casserole - cooking recipe

Ingredients

2 1/2 c. cooked squash
1 small jar pimientos, chopped
1 small onion, grated
2 carrots, grated
1 pkg. Pepperidge Farm cornbread stuffing
1 can cream of chicken soup
1 c. sour cream
1 stick margarine

Preparation

Cook squash and onion until tender and season with salt and pepper.
Add other vegetables, soup and sour cream.
Mix stuffing and melted margarine.
Line casserole dish with this mixture, leaving enough to cover top.
Pour squash mixture over stuffing and cover this with crumbs.
Bake in a 350\u00b0 oven for 30 minutes.