2 lbs. (approximately) fresh yellow summer squash, sliced
2 medium carrots, shredded
1 large sweet onion, chopped
1 can (10-1/2 oz) Cream of Chicken soup, undiluted
1 package sour cream (8oz)
1 stick butter
1 package Pepperidge Farm Herbed Stuffing Mix(Blue Package) (8oz)
1 small jar pimiento, drained
Melt butter or margarine and mix with stuffing.
Line bottom of a 13×9 pan with half this mixture.
Cook sliced squash in salted water until tender.
Drain and cool slightly. Mash the drained squash.
Add onions, carrots, and pimentos.
Combine soup and sour cream and add to squash mixture.
Pour over crumbs in pan. Top with remaining crumbs.
Bake at 350 degrees for 30 minutes.
Let stand 5-10 minutes before cutting.