Wash, trim and slice yellow squash.

Peel and chop onion in medium-sized dice.

Chop bell pepper in medium-sized dice.

Place squash, onion and bell pepper in pot. Cover with water and add salt to the cooking water.

Cover the pot and cook on medium heat until the squash is fork tender.

While the squash is cooking, shred/chop the carrots.

When squash is done, pour in colander or strain to remove all water.

Dump the cooked squash, onion and peppers into a large mixing bowl and mash with the potato masher. (If this results in a lot of liquid, drain again.) Add approximately 1/2 tsp of salt and 1/2 tsp of pepper.

Add the shredded carrots, soup and sour cream to the squash mixture and stir to incorporate.

Add 1 1/2 cups of the Pepperidge Farm dressing mix to the mixture and stir to incorporate.

Dump mixture into a baking dish.

Sprinkle 1/2 cup of the Pepperidge Fam dressing mix on top of the casserole. Dot with butter or spray w/butter spray.

Cook for 30 minutes at 350 degrees.