2 c. cooked & drained squash
1 can cream of chicken soup
1 tsp. grated onion
1 c. sour cream (may sub. 1/4 c. mayonnaise)
1 grated carrot
Dry herb crumbs

Mix and place on top of a thin layer of crumbs in casserole. Top with rest (another thin layer of crumbs). Dot with butter. Bake for 30 minutes at 350 degrees.