Squash Casserole - cooking recipe

Ingredients

1 c. water
4 to 5 medium tender squash
1/2 medium onion, chopped fine
1 can Campbell's cream of chicken soup
1 (16 oz.) bag Pepperidge Farm herb seasoned dressing
1 (8 oz.) cream cheese
1/4 stick margarine
salt to taste

Preparation

Rinse squash and cut ends off.
Slice or dice squash and cook in water with butter and salt until tender.
Let cool and add onion, soup, sour cream and half of dressing.
Mix well.
Pour into greased baking pan.
Sprinkle remainder of dressing on top of casserole until covered.
Bake at 375\u00b0 until top is golden brown and bubbly.
Serves 10 to 12.