Squash Casserole

2 lbs. yellow squash
1 sm. onion, grated
1 can cream of chicken soup
1/2 c. sour cream
2 sm. carrots, grated
1 sm. jar pimentos
1 pkg. cornbread stuffing
1 stick margarine, melted

Wash and slice squash. Cook in small amount of
water about 10 minutes. Drain well. Mix all
ingredients except stuffing and margarine.
Melt margarine and stir into stuffing. Spread
layer of stuffing in 9 x 13 inch pan, then squash
mixture and top with stuffing. Bake 30 minutes
at 350 degrees.

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