Squash Casserole - cooking recipe

Ingredients

3 to 4 lb. squash, sliced
4 carrots or fewer, sliced
1 medium onion, diced
1 can cream of chicken soup
1/2 c. sour cream
1/2 tsp. salt
1 pkg. Pepperidge Farm herb dressing
1 c. oleo (soft, but not melted)

Preparation

Cook the onions and carrots in 1/2 teaspoon salted water until tender. Cook squash until tender. Drain together in colander; set aside. Combine sour cream with the soup. Fold into mixture of squash, onions and carrots.