Aunt Debbie’s Summer Squash Casserole

One infamous summer, I had about 4 helpings of this… remembering it was a favorite, Aunt Debbie, Julia and Jessica made it for me the next year!

• 4 c. cooked and drained squash cut bite-size
• 2 carrots, grated
• 1 small onion, grated
• 1 small jar chopped pimentos
• 1 can cream of chicken soup
• 1/2 c. sour cream
• 1/2 pkg Pepperidge Farm stuffing mix (mixed with butter)
• 1 stick melted butter

Mix all ingredients with 1/2 of the stuffing, and put it into an 8x10 casserole dish.
Top with rest of stuffing mix.
Bake at 350F for 45-60
Cover lightly with foil when it gets too brown.
Casserole will bubble when done
I made this with only carrots and no butter… we’ll see!