2 lbs. yellow squash
2 lg. carrots, grated
1 lg. onion, chopped
1 can cream of chicken soup
2 eggs, beaten with milk to equal 1 c. total
1/2 tsp. salt
1/4 tsp. black pepper
1 stick butter, melted
1 pkg. Pepperidge Farm herb dressing

Steam squash, carrots, and onions; mash. Add soup, eggs, milk, salt, and pepper; mix well. Combine butter and dressing. Sprinkle 1/2 dressing mixture in buttered 2 1/2 quart casserole dish. Pour squash mixture over and add remaining dressing mixture. Bake at 350 degrees for 1 hour.