Elegant Squash Casserole


   3      pounds        yellow squash -- sliced
   1/2    cup           butter or margarine -- divided
   1/4    cup           all-purpose flour
   1      cup           milk
   1      teaspoon      salt
   1/2    teaspoon      fresh ground black pepper
   1      pinch         nutmeg
   8      ounces        sour cream
   4      ounces        pimientos -- chopped
   4      medium        carrots -- shredded
   1/2    cup           onion -- chopped fine
   8      ounces        herb-seasoned stuffing cubes

Preheat oven to 350 F.  Steam squash until tender, 8 minutes.  Drain in  
colander; mash with back of spoon to squeeze out excess liquid.   
Meanwhile, melt 1/4 cup butter in large saucepan over medium heat. Stir in 
 flour and cook 1 minute.  Gradually stir in milk.  Bring to boil and 
cook,  stirring, 1 minute.  Add salt, pepper, and nutmeg. Remove from 
heat.  Add  squash, sour cream, pimientos, carrots and onion. Melt 
remaining 1/4 cup  butter; add stuffing and toss.  Spread half the 
stuffing in 13x9-inch  baking dish.  Spoon on squash mixture and sprinkle 
with remaining  stuffing.  Bake 30 minutes or until bubbly and hot.  Makes 
12 servings.