2 lb. or 5 summer squash or mix zucchini
3 carrots, grated
1 onion, diced
8 oz. sour cream or plain yogurt
1 can cream of chicken soup, undiluted
1/4 tsp. garlic powder
1/2 tsp. seasoned salt
1 stick melted butter
2 1/2 c. Pepperidge Farm dressing mix

Cook vegetables in small amount of water until tender crisp. Drain well. Add soup and sour cream to vegetables. Mix well. Melt butter in sauce pan. Add dressing mix to butter and mix well. Add all but 2/3 cup of crumbs to the vegetable mixture. Spread into a 9 x 13 inch baking dish. Sprinkle remaining 2/3 cup crumbs over top. Bake at 350 degrees for 25 to 30 minutes or until golden brown. Never know you're eating squash!