2 lbs. yellow squash
1/2 c. chopped onion
1 c. shredded carrot
1 can cream of chicken soup
1/2 c. butter
1 c. sour cream
Herb dressing (Pepperidge will do)

Cook squash, onion and carrots until tender. Add soup, butter and sour cream while still hot. Mix together well and pour into casserole dish. Sprinkle top with herb dressing. Bake at 350 degrees for 30 minutes.