2 lb. yellow squash
1 med. onion, chopped fine
1/2 tsp. salt
1 can cream of chicken soup
1 (8 oz.) carton sour cream
1 stick butter, melted
1 pkg. Pepperidge Farm Herb Dressing

Cook squash and onion until tender, drain and mash. Add the melted butter to the dressing. Mix well. Pour 1/2 of the dressing in baking dish. Combine the sour cream, soup and salt. Add the squash to this creamed mixture. Then pour over the dressing. Top with the remaining dressing. Bake 30 minutes in 350 degree oven.