Total Time
Prep 30 mins
Cook 30 mins

This is a wonderful side dish. Even if you think you don't like squash you will like this. Good to take to a pot luck dinner!

Ingredients Nutrition

  • 2 lbs yellow squash, diced
  • 1 medium onion, chopped
  • 2 large carrots, chopped fine
  • 1 (8 ounce) container sour cream
  • 1 (10 1/2 ounce) can mushroom soup, undiluted
  • 1 (6 ounce) package Pepperidge Farm herb dressing


  1. Line 8x8 baking dish with half of Pepperidge Farm dressing.
  2. Cook squash, carrots and onion in just enough water to cover until tender.
  3. Drain well.
  4. Mix sour cream and soup and add drained veggies.
  5. Pour on top of dressing and top with more dressing.
  6. Bake at 350 degrees for 1/2 hour.
Most Helpful

This was delicious! I couldn't find Pepperidge Farm herb dressing, so I had to use Mrs. Cubbison's... next time I will find the Pepperidge Farm ahead of time as I think that would be even better... the Mrs. Cubbison's was quite bland -- my fault! :) It was still EXCELLENT and enjoyed by all. Thanks for the delicious recipe! Dianne

Pianolady September 24, 2003

I added more squash and increased the sour cream to 16 ounces to make a larger dish. I added crushed ritz crackers with the remaining dressing for the topping. This recipe is a keeper!

nana gobin July 31, 2003

Great recipe! I, too, used cream of chicken and also added a little chopped bell pepper to the veggies. Cookied the veggies in chicken broth. Colorful, healthy (using the lo-fat soup and sour cream) and delicious.

Michelle in Louisiana November 28, 2002