Squash Sour Cream Casserole - cooking recipe

Ingredients

2 c. yellow summer squash, cooked and drained
1 c. grated carrot
1/2 c. sour cream
1 Tbsp. minced onion
3/4 c. margarine, melted
1 c. cream of chicken soup
1/4 c. chopped pimento (optional)
1 pkg. Pepperidge Farm corn bread crumbs

Preparation

Pour melted butter over crumbs and mix well.
In separate bowl, mix all other ingredients.
Put a layer of crumbs in bottom of baking dish.
Reserve same amount to place on top.
Mix remaining crumbs with squash mixture and spoon into dish.
Top with reserved crumbs.
Bake at 325\u00b0 for 30 to 40 minutes or until brown.
Serves 6 to 8.