4 pounds of yellow summer squash, cut into equal size pieces
1 small onion, minced
2 carrots, grated
1 small jar of diced pimentos, drained
1 can of cream of chicken soup
1 cup of sour cream
1 cup of sharp cheddar cheese
Salt and pepper to taste
1 sticks of butter, melted
1/2 bag of cornbread stuffing mix
Preheat oven to 350 degrees. Place squash in a dutch oven (large pan) and bring to a boil. Boil about 10-15 minutes until fork tender. Drain with a colander and return to the pot. With a potato masher, mash the squash. There will be a lot of liquid coming from the squash. I take paper towels and blot out some of the excess liquid, at least twice. Once mashed and blotted, add onion, carrots, pimentos, soup, sour cream, cheese and season with salt and pepper if desired. Stir and mix well.
Melt butter and in a separate bowl, combine melted butter and cornbread stuffing mix. Spray your baking dish (a shallow 3 quart works best but I used a 2 1/2 quart) with nonstick spray. Place a layer of stuffing mix on the bottom of baking dish. Add the squash mixture and cover with remaining cornbread on top. Bake for 30 minutes or until hot and bubbly. Enjoy!