Ingredients:
2 (16 ounce) cans yellow squash, drained ( or fresh squash)
1 large onions, chopped fine
1 carrots, grated
1/2 cup butter
1 (8 ounce) packages peppridge farm herb salad dressing mix
1 (14 1/2 ounce) cans cream of chicken soup
1 (16 ounce) containers sour cream
Directions:
Melt the butter and stir in dressing.
Divide in half and place one half in the bottom of 8×12″ dish.
Combine squash, onion,carrot, soup and sour cream; pour over dressing.
Cover squash with remaining dressing.
Bake 350 for 30-40 minutes.
Servings: 12
Time preparation: 10 min.
Time total: 40 min.