Squash Casserole - cooking recipe

Ingredients

2 cans yellow squash (regular), drain and mash
1 can cream of chicken soup
2 medium carrots, shredded coarsely
1 small jar pimiento strips
1/2 pt. sour cream
1 pkg. Pepperidge Farm poultry stuffing (reserve 1/2 pkg. for lining and topping)

Preparation

Mix all
ingredients
and
season with salt and pepper. Melt 1 stick
oleo
in
casserole;
add 1/4 remaining package stuffing and spread evenly.\tAdd squash mixture. Spoon it onto stuffing lining.
Sprinkle
top
with
remaining 1/4 package. Bake at 350\u00b0 for 30 minutes.