1 (8 oz.) pkg. herb dressing mix
1/2 c. butter
3 c. cooked yellow summer squash, drained
1 onion, sliced very thin
1 (8 oz.) sour cream
1 can cream of chicken soup

Melt butter and add to herb dressing mix. Place half of this mixture in the bottom of a 2 quart casserole dish.

Mix together squash, sour cream and soup. Spread over dressing and cover with onion. Then cover with remaining dressing mixture. Cover dish with foil. Bake at 350 degrees for 20 minutes.