2 c. cooked yellow squash, drained
1 c. commercial sour cream
1 (10 3/4 oz.) can cream of chicken soup, undiluted
1 carrot, grated
1 sm. onion, chopped
Salt and pepper to taste
Herb-seasoned crumbs
butter

Mash squash; add sour cream, soup, carrot, onion, salt and pepper. Sprinkle a layer of crumbs in a shallow casserole dish; spoon squash mixture over crumbs. Cover with additional crumbs and dot generously with butter. Bake at 350 degrees for 30 to 45 minutes. Yield: 6 to 8 servings.