2 lbs. yellow squash, cooked and drained
1 can cream of chicken soup
1 carrot, grated
1 onion, chopped
1 c. sour cream
1 stick of butter
1 pkg. (8 oz.) herb dressing

Butter bottom of casserole dish, sprinkle half of dressing mix. Combine all ingredients put into casserole dish, sprinkle remaining herb dressing on top. Bake at 350 degrees until it bubbles.