Squash Casserole - cooking recipe

Ingredients

2 lb. canned yellow squash, drained (may substitute fresh cooked)
1 (2 oz.) jar chopped pimientos
2 to 4 Tbsp. grated onion
2 c. grated carrots
1 can Campbell's cream of chicken soup
8 oz. sour cream
8 oz. pkg. Pepperidge Farm herb-seasoned stuffing mix (do not substitute)
1 stick margarine, melted

Preparation

Combine all vegetables in large bowl.
Combine soup and sour cream in small bowl.
Then add to vegetable mixture.
Set aside. In another bowl toss stuffing mix with melted margarine.
Layer the vegetable mix into a large, Pam-sprayed casserole dish, alternating with stuffing mix, ending with a layer of the stuffing mix on top.
Bake at 350\u00b0 for about 30 to 40 minutes.
Makes 6 to 8 servings.