Squash Casserole - cooking recipe

Ingredients

2 lb. squash
1 c. cream of chicken soup
1 small jar chopped pimentos
1 pkg. Pepperidge Farm herb stuffing
2 medium onions, chopped fine
1 carton sour cream
1 stick oleo or butter

Preparation

Cook squash and onions with salt; mash together and drain all water.
Mix cream of chicken soup, sour cream and pimentos; add to squash.
Melt oleo or butter; stir in herb crumbs.
Line bottom of casserole dish with crumb mixture.
Pour squash mixture on this; top with remaining crumbs.
Bake for 30 minutes at 350\u00b0.