Squash Casserole - cooking recipe

Ingredients

2 lb. squash
2 carrots
1 onion
salt and pepper
1 c. sour cream
1 pkg. Pepperidge Farm dressing
1 can cream of chicken soup
1 stick butter

Preparation

Cook vegetables in salt water until tender.
Drain.
Add sour cream and chicken soup.
Melt butter and add to dressing.
Put half of the dressing in the bottom of a 9 x 14-inch casserole. Add squash and top with the rest of dressing.
Bake at 350\u00b0 for 20 minutes.