Squash Casserole

Ingredients:
- 2 lb. yellow squash, sliced
- 1 can cream of mushroom soup (undiluted)
- 1 c. sour cream
- 2 c. Pepperidge Farm dressing
- 1 stick melted butter
- 1 onion, grated or finely chopped
- salt and pepper to taste

Directions:
- Cook and drain squash.
- Add salt and pepper to taste.
- Mix sour cream, soup and onion in a small bowl.
- In another bowl, pour melted butter over dressing; mix well.
- Alternate layers (2) of squash, soup and dressing in casserole dish.
- Bake at 375° for 30 minutes.