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SQUASH SOUR CREAM CASSEROLE 
2 lbs. yellow and zucchini squash (cubed, cooked, and drained)
8 oz. sour cream
1 can cream chicken soup

Mix:

1 pkg. Pepperidge Farm Herb seasoned Bread crumbs (stuffing mix)
1 stick butter

Melt butter mix with bread crumbs, put 1/2 of crumbs in bottom of casserole dish; pour in squash mixture, put remaining 1/2 of bread mixture on top. Bake 30 minutes at 350 degrees.
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