Yellow Squash Casserole 2 cups cooked and mashed yellow squash 1 small onion, grated 1 teaspoon salt 1 teaspoon pepper 1 tablespoon melted butter 1-10 ½ oz. can of cream of chicken soup 1-8 oz. carton sour cream 2 tablespoons chopped pimento ½ cup melted butter 1-8 oz. pkg. Pepperidge Farm Herb Seasoned Stuffing Cook squash and onion until tender.  Drain.  Season with salt, pepper and 1 tablespoon butter.  Stir in soup, sour cream and pimento.  Combine ½ cup of melted butter and stuffing mix.  Mix until well blended.  Mix ½ stuffing and squash mixture and put in 2 qt. casserole.  Top with remaining stuffing mixture.  Bake at 350° for 30 minutes.