Squash Carrot Casserole

Ingredients

• 2 10 oz pkg frozen squash
• 1 4 oz jar pimento finely chopped
• 1 can cream of chicken soup
• 14 lb margarine melted
• 2 medium carrots
• 12 pt sour cream
• 1 pkg herb stuffing mix
• salt and pepper to taste

Directions

1. Cook squash according to directions on the package drain Sliver raw carrots on coarse side of grader
2. Mix squash carrots pimentos sour cream and undiluted soup in saucepan
3. In separate bowl mix herb stuffing and margarine
4. Line baking dish with half of herb stuffing mixture
5. Pour in squash mixture and top with remaining half of herb stuffing mixture Salt and pepper to taste Bake at 350 for 30 to 40 minutes
6. Yields 8 servings