Squash Souffle - cooking recipe

Ingredients

1 1/2 lb. or 2 pt. squash
1 can cream of chicken soup
1 small can pimento, chopped
2 medium carrots, shredded
1 medium onion, chopped fine
1 c. sour cream
Pepperidge Farm cornbread stuffing
1/2 stick margarine or butter

Preparation

Cook squash, onions and carrots until tender.
Drain well.
Add salt and butter.
Line bottom of casserole dish with cornbread crumbs.
Mix vegetables with soup and sour cream.
Pour over crumbs in dish.
Bake 1/2 hour at 350\u00b0.
Take out and sprinkle cornbread crumbs on top.
Return to oven and brown.