Squash Casserole - cooking recipe

Ingredients

2 1/2 c. cooked yellow squash (about 4 c. uncooked)
2 c. Pepperidge Farm corn bread dressing
1 can cream of chicken soup
2 carrots, grated
1 onion, chopped
1 c. sour cream
1 stick oleo

Preparation

Reserve 1/4 cup corn bread dressing for topping.
Microwave onion and carrots approximately 1 minute.
Mix all ingredients. Top with reserved dressing.
Bake at 350\u00b0 until hot and bubbly.