Molly'S Summer Squash Casserole - cooking recipe

Ingredients

1 1/2 lb yellow or green squash
1 small jar pimientos (I use some red peppers)
1 small onion, grated
2 carrots (cook just a little)
1 cup sour cream
1 can cream of chicken soup
1 package of Pepperidge Farm cornbread stuffing mix
1 stick of oleo

Preparation

Cook squash in salted water until tender.
Drain well and mash with fork.
Add other vegetables, soup, sour cream.
Mix stuffing mix with oleo.
Put some stuffing mix in bottom of a baking dish. Add squash mixture and rest of stuffing mix.
Bake uncovered 350\u00b0 for 30 minutes.