2 1/2 c. cooked and drained squash
1 pkg. Pepperidge Farm dressing mix
1 onion, cook with squash
1 can cream of chicken soup
1 (8 oz.) carton sour cream
Salt and pepper to taste
1 stick butter

Cook squash with onion and drain. Melt butter and mix with dressing mix. Put half of this mixture in bottom of casserole dish. Mix squash, soup, sour cream, salt and pepper. Pour in casserole, top with remaining dressing mix. Bake at 350 degrees until browned.