2 lbs. of squash, sliced (yellow, zucchini, patty pan combination)
1 nicely chopped onion
1 c. shredded carrots
Lightly sprinkled with basil, season to taste
1 can of cream of chicken soup
1 c. sour cream
1 (8 oz.) pkg. of Mrs. Cubbison's dressing (herb flavored is the best)
1/2 c. butter, melted

Roll out the dressing to nearly fine crumbs, mix with the melted butter. This can be done in the pan you use as it will be evenly distributed on the bottom of the mixture. Place in the oven at 350 degrees for 5 to 10 minutes. Reserve 1/2 cup to sprinkle over the top.

Mix soup and sour cream. Lightly cook all sliced and chopped vegetables, drain and cool somewhat. Fold soup mixture into the squash, mix carefully in order not to mush the squash, pour into crumb lined baking dish (9 x 11 or larger, depending on the volume of mixture) and bake 25 to 30 minutes.

This is an excellent way to use "excess" squash. It is very complimentary to all meats, a tasty side dish as well as a main dish.