Squash Casserole - cooking recipe

Ingredients

1 1/2 lb. yellow squash
1 small can pimento, drained and sliced
1 can cream of chicken soup
2 small onions, chopped
4 small carrots, grated
1 c. sour cream
1 pkg. Pepperidge Farm herb stuffing mix
1 stick oleo or butter
1 egg
1/2 c. Cheddar cheese

Preparation

Cook
squash in salted water until tender.
Drain well. Add pimento,
soup, onion, carrots, sour cream and egg.
Melt 3/4 stick oleo in pan.
Add stuffing; mix well.
Line 2 quart baking dish with this, but keep some for topping.
Pour squash mixture over
stuffing
and sprinkle remaining over top.
Dot with butter on top of casserole.
Bake at 350\u00b0 for 30 minutes.