Squash Casserole - cooking recipe

Ingredients

2 lb. cooked yellow squash
salt and pepper to taste
1 can cream of chicken soup
1 (2 oz.) jar diced pimientos, drained
2 raw carrots, grated
1 onion, chopped
1 (8 oz.) carton sour cream
1/4 c. melted oleo
1 1/2 c. seasoned breadcrumbs

Preparation

Cook squash in small amount of boiling water until tender; drain and mash.
Add salt and pepper.
Combine and add soup, pimiento, carrots, onion, sour cream and 1/2 of breadcrumb mixture.
Put into 2-quart greased casserole dish; put rest of breadcrumb mixture on top.
Bake at 350\u00b0 until bubbly, about 30 minutes.
Yields 6 to 8 servings.