2 1/2 c Herb-seasoned stuffing mix
3 tb Butter or margarine, melted
1 lb Yellow squash, sliced
1 lb Zucchini, sliced
2 Carrots, scraped and shredded
1/2 c Chopped onion
2 oz Jar diced pimiento, drained
10 3/4 oz Can cream of chicken soup, undiluted
8 oz Carton sour cream
1/4 ts Salt
1/4 ts Pepper

Combine stuffing mix and butter, stirring well. Spoon 2 cups stuffing mixture mixture into a lightly greased 13 x 9 x 2-inch baking dish. Set baking dish and remaining stuffing mixture aside. Cook yellow squash and zucchini together in a small amount of boiling water until tender (6 tp 8 minutes); drain and mash. Drain again. Add carrots and remaining ingredients except stuffing mixture, stirring well. Spoon into prepared baking dish. Sprinkle with remaining stuffing mixture. Bake squash at 350 degrees for 30 minutes.