Instructions: Cook squash and onion in salted water. Drain. I use food processor to grate carrots and usually just add the squash and onions. Add one half of stuffing, sour cream, soup and pimento to the squash/onion/carrot mixture.

Butter casserole dish and sprinkle with small amount of stuffing. Add the squash mixture and top with remaining stuffing and top with squares of butter.

Bake at 350 degrees for 30 minutes.

Serves 8 - 12

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