2 lb. yellow squash
1 can cream of chicken soup
1/2 pt. sour cream
1 sm. onion, minced
1/2 stick of butter
1 pkg. Pepperidge Farm Herb Dressing

Cook and drain squash. Season with salt and pepper to taste. Mix the soup, sour cream and small onion. Set aside. Melt the butter and add 1/2 package herb dressing. Mix well.

Add all ingredients together and put in greased casserole. Sprinkle remaining herb dressing crumbs on top. Bake 30 to 40 minutes at 350 degrees.