|Yellow squash||3 Pound, sliced|
|Onions||2 , chopped|
|Carrots||2 , sliced|
|Cream of chicken soup||2 Can (20 oz)|
|Sour cream||3 Cup (48 tbs)|
|Pimento||1 Small, chopped|
|Butter||1⁄2 Cup (8 tbs)|
|Herb seasoned stuffing mix||100 Gram|
Cook squash, onions and carrots together in salted water to cover until tender; drain well.
Add soup, sour cream and pimento.
Melt butter; stir in stuffing mix.
Spread half the stuffing mix in greased casserole.
Pour in squash mixture; cover with remaining stuffing mix.
Bake at 375 degrees for 45 minutes.