2 c. cooked yellow squash, drained
1 can cream of chicken soup
1 sm. container sour cream
1 grated carrot
1 sm. onion, chopped
2 c. Pepperidge Farm herb dressing mix
3/4 stick butter

Melt the butter and pour over the dressing mix; line a 9 x 9 dish with dressing (save some for the top). Pour the squash mixture into dish and bake at 350 degrees for 30-45 minutes.