From my MIL, a long-time favorite in our family, ever since I met my husband. =)
1 lb. yellow squash, sliced
1 small onion, diced
1 thinly sliced carrot, or 5 or 6 baby carrots
3 T. butter
1¼ c. Pepperidge Farm dressing, divided
1 can cream of chicken soup
½ c. sour cream
Cook squash, onions, and carrots until tender. Drain most of the water. Add butter, soup, sour cream, and half of the dressing. Spread in small casserole dish. Top with remaining dressing.
Bake uncovered at 350º for 20 - 25 minutes.