SQUASH CASSEROLE

SQUASH CASSEROLE




•1 � lbs. cooked squash



•1 small jar (4 oz.) pimento



•1 small onion, chopped



•1 package Pepperidge Farm corn bread stuffing



•1 cup sour cream



•1 can cream of chicken soup



•1 stick melted butter



•2 medium carrots, grated

Drain squash; add vegetables, sour cream, & soup. Mix well. In serving dish, mix stuffing and butter. Line bottom with stuffing reserving enough to sprinkle on top. Add squash mixture and top with remaining stuffing. Bake at 350 degrees for 30 minutes. Freezes well.