2 lbs. zucchini or yellow squash
1 med. chopped onion
1 bell pepper, chopped
1 carrot, grated
1 stick butter
1 (8 oz.) pkg. Pepperidge Farm Herb Dressing
1 can cream of chicken soup
1/2 pt. sour cream (8 oz.)

Cook squash and onion until tender. Mash, add pepper, carrot, soup and sour cream. Mix well. Melt butter and mix. Add 2/3 of dressing and mix well. Pour into casserole. Sprinkle rest of dressing on top. Bake 35 minutes at 350 degrees.