Holiday squash

Ingredients

• 2 lbs. yellow squash
• 1 small or medium onion, chopped
• 2 to 3 cups water
• Pinch of salt
• 1 (103/4-oz.) can cream of chicken soup
• 1 cup sour cream
• 3 carrots, grated
• 1 (2-oz.) jar diced pimento
• 1 stick butter or margarine
• 1 (6-oz.) pkg. herb stuffing mix

Directions

Trim ends of squash and cut crosswise into slices. Place squash and onion together in medium saucepan.
Add 2 or 3 cups water and a pinch of salt. Boil until squash is crisp tender. Remove from heat and drain.
In bowl, mix squash, cream of chicken soup, sour cream, grated carrots and pimento together. Taste for seasoning. You may want to add a little salt and pepper or Tabasco.
Melt butter or margarine. Sprinkle over the herb stuffing mix.
Place half of the buttered stuffing mix over the bottom of a casserole dish.
Spoon squash mixture over stuffing mix in casserole. Sprinkle remaining half of the stuffing mix over the top.
Bake in preheated 350-degree oven for about 30 minutes or until bubbly.
Serves 10.

*Source: The Advocate, Baton Rouge, La