Squash Casserole

• 2 lb. squash (yellow)
• 1 medium onion, chopped
• 1/2 tsp. salt
• 1 c. cream of chicken soup
• 1 small carton sour cream
• 1 small can water chestnuts, sliced
• 1 c. grated carrots
• 1 stick butter or oleo
• 1 pkg. Pepperidge Farm herb dressing mix

1. Cook the squash, chopped onion and salt together until tender and drain.
2. Add the soup, sour cream, water chestnuts and grated carrots.
3. In a separate bowl, put 1 stick of melted butter and mix with the herb dressing mix.
4. Then put 1/2 of the dressing in the bottom of the baking dish.
5. Add the squash mixture.
6. Cover the top of the squash mixture with the remaining herb dressing.
7. Bake 30 minutes at 350u0b0.
8. Can be divided into 2 casseroles, freeze 1 and/or take 1 to a friend.

onion, salt, cream of chicken soup, sour cream, water chestnuts, carrots, butter, herb dressing mix

Taken from www.cookbooks.com/Recipe-Details.aspx?id=433672 (may not work)