Ingredients

3 lbs Yellow Squash Sliced

2 Medium Onions sliced

2 Carrots (large) peeled & Cubed

2 Cans undulalated Cream of Mushroom Soup

1/2 Pt Sour Cream

1 small jar Pimentoes

1 Pkg Pepperidge Farm Corn Bread Stuffing

1 stick Butter

Casserole Dish

Preparation

Cook Squash, Onions and Carrots in salt water until tender and drain well. Mix above Vegetables with soup, sour cream, pimentoes and salt and pepper. Melt 1 stick Butter with the stuffing. On bottom of casserole dish put a layer of the cornbread mix then put in a squash mix-top with layer of cornbread mix. Bakefor 45 min. This will make 2 or 3 casseroles. You can freeze what you don’t use for another special time.