2 lb. squash
1 onion, chopped
1 green pepper, chopped
1 carrot, grated
1/2 pt. sour cream
1 pkg. Pepperidge Farm herb mix
1 stick butter
1 can cream of chicken soup

Cook squash and onion; drain excess water. Melt butter and mix with dressing and divide in half. Mix 1/2 dressing with all other ingredients and pour into greased casserole. Place remaining dressing on top. Bake at 350 degrees for 35 minutes.