2 c. cooked, drained squash (frozen is OK)
2 lg. carrots, peeled and grated fine
2 lg. onions, peeled and grated fine
1/2 stick melted butter
1 c. cream of chicken soup (undiluted)
1 oz. pkg. Pepperidge Farm dressing
1/4 c. grated Swiss or cheddar cheese

Mix squash, carrots, and onions, soup; salt and pepper to taste. Fold in 3/4 of dressing mix. Sprinkle remaining dressing mix on top. Top with a little grated cheese. Bake at 325 degrees for 35-40 minutes.