2 carrots, grated
5 squash, diced (zucchini and yellow mixed)
1 onion, diced
1 can cream of chicken soup
1/2 stick butter
2 1/2 c. Pepperidge Farm Dressing Mix
1 can sour cream or plain yogurt
1/2 tsp. garlic powder

In saucepan cook squash, onion, carrots until crisp tender. Drain well. Remove from heat and add can of soup and the sour cream, garlic powder and salt and pepper. Mix.

Melt butter in a saucepan and add dressing mix. Blend well. Add 2 cups of crumbs to the squash mixture and blend.

Pour into a greased (Pam) glass baking dish 9 x 12. Sprinkle rest of crumbs over top and bake at 350 degrees for 25 to 30 minutes, until golden brown and bubbly hot.

Never know you are eating squash, delicious!!!!!