Yellow Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, sliced
salt and pepper to taste
1 (10 3/4 oz.) can chicken soup, undiluted
1 (2 oz.) jar diced pimentos, drained
2 carrots, grated
1 small onion, chopped
1 (8 oz.) carton commercial sour cream
1/4 c. melted butter or margarine
1 1/2 c. seasoned bread crumbs

Preparation

Cook squash in a small amount of boiling water until tender; drain well and mash.
Add salt and pepper.
Combine soup, pimentos, carrots, onion, sour cream and butter, blending well.