Squash Casserole - cooking recipe

Ingredients

6 lb. yellow squash, sliced
4 onions, chopped
4 carrots, sliced
2 small jars pimentos
4 cans cream of chicken soup
2 cartons sour cream
1 c. melted butter
2 pkg. corn bread stuffing mix

Preparation

Cook squash, onions and carrots together in salted water to cover until tender; drain well.
Drain pimentos; chop.
Add soup, sour cream and pimentos to squash mixture; mix well.
Mix butter and stuffing mix.
Spread half of stuffing mixture in 2 greased casseroles.
Add squash mixture.
Cover with remaining stuffing mixture.
Bake in preheated 375\u00b0 oven for 45 minutes.
Yields 24 servings.