Squash Casserole

2 - 8 oz. pkgs. frozen squash (about 2 cups cooked)
1/2 medium onion, grated
1 large carrot, grated
1 can cream of celery soup, undiluted
1 - 8 oz. sour cream
1 pkg. Pepperidge Farm Cornbread Dressing
1 stick butter

Cook squash then mash. Add onion, carrot, celery soup, and sour cream. Mix well.
Melt butter in skillet and add Pepperidge Farm until well coated.
In a lightly greased pan, put 1/2 of Pepperidge Farm in bottom of pan. Add squash mixture. Top with rest of Pepperidge Farm.
Bake at 350 degrees for 30 minutes.