Squash Casserole - cooking recipe

Ingredients

2 lb. squash, cut up
1 bell pepper, cut up
1 grated carrot
1 small bag Pepperidge Farm dressing
1 can cream of chicken soup
1 1/2 c. sour cream
1 onion, cut up
1 stick margarine, melted

Preparation

Cut squash and bell pepper and cook until tender; drain, then add margarine, soup, sour cream, carrot, onion and bag of dressing. Bake at 325\u00b0 for 30 minutes.