Squash Casserole

From my MIL, a long-time favorite in our family, ever since I met my husband. 😊

• 1 lb. yellow squash, sliced (I usually do about 1½)
  
• 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
• salt & pepper to taste

In a pot of water, cook squash, onions, and carrots until tender.
Drain water (but do not drain dry).
Pour back into pot, add butter and stir until melted.  

Then stir in soup, sour cream, and half of the dressing.
Spread in a small casserole dish.  Top with remaining dressing.
Bake uncovered at 350º for 20 - 25 minutes.

Doubling the recipe (using 2 lb of squash) fits easily in a 9x13 casserole dish. Bake for 25-30 minutes.