Ingredients:
2 lbs yellow squash, diced
1 medium onions, chopped
2 large carrots, chopped fine
1 (8 ounce) containers sour cream
1 (10 1/2 ounce) cans mushroom soup, undiluted
1 (6 ounce) packages Pepperidge Farm herb dressing
Directions:
Line 8×8 baking dish with half of Pepperidge Farm dressing.
Cook squash, carrots and onion in just enough water to cover until tender.
Drain well.
Mix sour cream and soup and add drained veggies.
Pour on top of dressing and top with more dressing.
Bake at 350 degrees for 1/2 hour.
Servings: 6-8
Time preparation: 30 min.
Time total: 60 min.