COUNTRY SQUASH CASSEROLE

COUNTRY SQUASH CASSEROLE 2 lbs. squash (or 2 pints frozen) Crookneck best for this 2 sticks butter 1 carrot, grated 1 onion, chopped 1 can cream of Chicken soup 1 (16 oz.) sour cream 1 pkg. Pepperidge Farm Herb dressing mix Cook squash and onions. Drain and mash. Season with 1 stick of butter and salt and pepper to taste. Mix in all except the dressing mix. Melt other stick of butter over the dressing mix. Put 1/2 of this in bottom of casserole. Next, place the squash/onion mixture. Put rest of dressing mix over the top. Bake in 375°F oven for 25 to 30 minutes. This may be divided before cooking and part may be frozen.