Squash Casserole - cooking recipe

Ingredients

2 lb. squash, washed and sliced thin
1 carrot, grated
2 Tbsp. pimiento
1 c. sour cream
1 small onion, chopped
1 can cream of chicken or celery soup
1 (8 oz.) pkg. herb stuffing
1 1/2 sticks margarine or butter

Preparation

Boil squash until tender; drain well.
Add carrot, onion, pimiento, soup and sour cream.
Melt butter.
Add the stuffing to the butter; toss to coat.
Add 1/2 or 3/4 stuffing to the squash mixture; mix well.
Put into a 3-quart casserole that has been sprayed with Pam.
Sprinkle remaining stuffing over the top.
Bake at 350\u00b0 for 30 minutes.