1 1/2 lb. fresh squash (cooked & drained)
1 stick butter, melted
1 grated carrot
1 grated onion
1 can cream of chicken soup
1/2 pt. sour cream
1/3 pkg. seasoned Pepperidge Farm bread crumbs
Salt & pepper

Combine carrots, onions, soup, sour cream and squash. Put in casserole dish and cover with crumbs and then melted butter. Bake about 30-45 minutes at 350 degrees.