Summer Squash Casserole - cooking recipe

Ingredients

3 lb. yellow squash or 2 1/2 c. cooked
1 can cream of chicken soup
1 small (8 oz.) carton sour cream
2 carrots, grated
1 c. minced onion
1 small jar pimento, chopped
1 box or bag Stove Top dressing
1 stick oleo, melted
salt and pepper to taste

Preparation

Slice squash and boil approximately 10 minutes in slightly salted water. Drain squash. Mix all other ingredients together, using only 1/2 of dressing mix. Place the mixture in a casserole dish or pan. Cover with remaining dressing mix. Cook in oven, uncovered, at 350\u00b0 for 45 minutes. Check top in 30 minutes. If too brown, cover with foil for rest of cooking time.