Squash Casserole - cooking recipe

Ingredients

1 3/4 to 2 lb. yellow squash
1 pkg. herb dressing (Pepperidge Farm)
1 grated carrot
1 can cream of chicken soup (undiluted)
1 stick margarine, melted
1 medium chopped onion
1 (8 oz.) container sour cream

Preparation

Wash, slice and cook squash in salted water.
Drain and mash squash.
Add onion, carrots, sour cream and soup.
Mix well.
Melt margarine.
Add to dressing.
Pour enough dressing into bottom of 2-quart casserole dish to cover.
Add squash mixture.
Sprinkle remaining dressing to cover top of dish.
Cook at 350\u00b0 for 25 to 30 minutes or until bubbly.
Freezes well.