Squash casserole, filled with carrots, onion, and yellow squash mixed with sour cream and cream of chicken soup and topped with butter stuffing mix, is a southern classic. It pairs well with a simple meat main dish like grilled chicken and is always a hit at potlucks.
Slice squash, carrots, and onion and place in a large sauce pan, sprinkle with salt, and cover with water. Boil until tender. Drain and mix together until well blended; set aside.
In a small bowl, mix together soup, sour cream, and pimiento. Add to vegetables and mix well. In a skillet, melt the butter and stir in the stuffing mix.
Spray a 9x12 pan with cooking spray. Spread bottom with ½ of the stuffing mixture. Spread the vegetable mixture on the stuffing, then cover with the remaining stuffing mixture.
Bake for 45 minutes or until heated through and stuffing is slightly browned.