2 c. cooked squash
1 med. onion, chopped
1 c. cream of chicken soup
18 oz. sour cream
1 stick butter
2 c. bread crumbs
1 c. shredded Cheddar cheese

Mix cooled squash with onion. Add soup and sour cream. In 2 quart casserole dish, melt 1/2 stick of butter and add 1 cup bread crumbs. Add squash mixture to this. Cook 20 minutes at 325 degrees. Mix remaining bread crumbs with butter. Place on top of casserole, add grated cheese to cover and return to oven until bread crumbs brown and cheese melts.