Found this recipe during a ladies get together and have been making it ever since!
2 pounds yellow squash
1 stick butter
1 can cream of chicken soup (or cream of celery)
2 medium carrots, grated
1 medium chopped onion
1 cup sour cream
1 small jar pimento strips
1 package Pepperidge Farm herb stuffing
salt and pepper
Cook sliced squash and chopped onion with salt and pepper until just tender. Brown stuffing in butter. Line a greased baking dish with half the stuffing crumbs. Drain squash. Add coarsely grated carrots, soup, sour cream, and pimento. Spoon this mixture over crumbs. Top with remaining crumbs and bake at 350 degrees for 30 minutes. Serves 8.