6 sm. summer squash
1 onion
1 c. shredded carrots
1 c. sour cream
1 can cream of chicken soup
1 (8 oz.) pkg. Pepperidge Farm Herb Bread Crumbs
1 stick butter

Dice squash and onion and boil until tender. Combine this with next 3 ingredients. Mix bread crumbs with the melted butter. Put half of the crumbs on the bottom of a casserole dish and then add the squash mixture. Top with the remainder of the bread crumbs. Bake at 350 degrees for 1/2 hour.