-1.5 to 2 lbs yellow squash
-1 small onion finely chopped
-8oz sour cream
-1 can Campbells Low-fat Cream of Mushroom Soup (can use cream of chicken or regular cream of mushroom also)
-salt and pepper
-1 stick butter or margerine
-1 package Pepperidge Farm herb dressing
Chop and boil the squash until it is thoroughly cooked.
Drain the squash and mash well.
Add the very finely chopped onion, sour cream, and mushroom soup.
Add plenty of salt and pepper.
Melt the stick of butter while the squash is boiling.
Mix the melted butter with the herb dressing so that it is well combined.
Place half the mixture on the bottom of a baking pan/caserole dish.
Save the other half.
When the squash mixture is ready, pour it into the baking pan on top of the dressing. Then put the other half of the dressing evenly over the top.
Bake at 350 degrees for 45 minute to an hour.
Allow to cool slightly before serving.