2 lb. summer squash, cooked
1 c. sour cream
1 can cream of mushroom soup
2 sm. green onions, chopped
4 sm. carrots, grated
1 pkg. Pepperidge Farm herb dressing (reserve sm. amount)
1 stick butter

Melt butter, add dressing. Line bottom of 9x13 inch baking dish with mixture. Combine squash, carrots, sour cream and soup. Pour over mixture in baking dish. Cover top with small amount of dressing. Bake at 350 degrees for 30 minutes.