2 lb. cooked squash, drained
1 carrot, drained
1 med. onion, chopped
8 oz. pkg. sour cream
1 can cream of chicken soup
1 bag Pepperidge Farm herb dressing
1 stick butter

Melt butter in pan and pour in bag of dressing. Stir and divide into two parts. Take 1/2 of dressing and mix in with all of the other ingredients. Mix well. Butter casserole dish and pour in mixture. Cover top of mixture with other part of dressing. You can freeze and cook later if you desire. Bake at 350 degrees for 35 minutes. This will take 2 large casseroles or 3 small ones.