Yellow Squash And Carrot Casserole - cooking recipe

Ingredients

2 lb. squash
2 carrots, cooked separately about 10 minutes and drained
1 can cream of chicken soup
1 c. sour cream
1 bag regular Pepperidge Farm dressing mix
1 stick margarine or butter, melted

Preparation

Stir margarine or butter into dressing mix.
Use half on bottom of casserole dish.
Add squash and carrots, then cream mixture.
Sprinkle rest of dressing over top.
Bake in a 325\u00b0 oven for about 30 minutes.