Heat oven to 350 deg
2 lbs Yellow Squash
1 can Campbells cream of chicken soup
1 ctn small – sour cream
1 ea Carrot – grated
1 ea Onion – finely chopped
1 jar pimento chopped
1 pkg Pepperidge Farm Cornbread Stuffing MIX
1 stk Butter – melted (NOT margarine)
1 tsp Salt
1-1/2 tsp WHITE pepper
Slice and boil squash in salted water about 7-10 min – Drain
Add soup, sour cream, carrot, onion, pimento and ½ pkg of stuffing mix.
Mix in melted butter, salt and pepper.
Place mixture in one large or two small casserole dished and top with the remaining ½ pkg of stuffing mix
Bake in oven for 45 min