This is my favorite summer squash gratin (okay, casserole) that I made when I lived in North Carolina. I have never had any desire to experiment with other recipes... it was that good. Easy to make, great with pork!
1 stick butter
1 pkg. Pepperidge Farm stuffing mix
2 lb. squash, cooked
4 oz.diced pimento
2. finely chopped onions (small)
2 grated carrots
1 can cream of chicken soup
1 cup sour cream
Melt butter. Add stuffing mix. Mix well. Line bottom of casserole dish with 1/2 stuffing miss, reserving rest for top.
Cook squash in salted water, drain and mash. Combine remaining ingredients and pour into casserole dish. Sprinkle top with reserved stuffing. Bake 30-40 minutes at 350 degrees.