French Market Squash - cooking recipe

Ingredients

2 lb. yellow squash or 3 pkg. frozen
1 can cream of chicken soup
1 small carton sour cream
1 grated carrot
1 firmly chopped onion
1 small jar pimento, chopped
1 pkg. Pepperidge Farm cornbread stuffing mix
1 stick melted butter
1 tsp. salt
1 1/2 tsp. white pepper

Preparation

Boil squash in salted water for 7 to 10 minutes, until soft; drain and add soup, sour cream, carrot, onion, pimento and 1/2 package stuffing mix.
Mix in with butter, salt and pepper.
Put in large casserole dish and top with remaining stuffing mix.