Farmer'S Market Squash Casserole - cooking recipe

Ingredients

2 lb. squash (yellow crookneck)
1 (8 oz.) carton sour cream
1 large carrot, grated
1/2 onion, finely chopped
3/4 pkg. Pepperidge Farm dressing crumbs
1 stick margarine
1 can cream of chicken soup
salt and pepper to taste

Preparation

Peel squash; slice and boil in small amount of salted water for 10 minutes.
When soft, drain and add remaining ingredients.
Mix well.
Put into one 2-quart of two 1-quart casserole dishes.
Top with remaining cornbread dressing crumbs.
Bake at 350\u00b0 for 30 to 45 minutes.