2 to 3 summer squash
1 onion
1 can cream of mushroom or chicken soup
1 (8 oz.) Pepperidge Farm Herbal Bread crumbs
2 to 3 tbsp. butter
8 oz. sour cream
1 leek dry soup pkg.
2 to 3 grated carrots

Steam squash and onions. Add grated carrots to soup and sour cream. Add carrot mix to squash. Brown stuffing with butter. In greased casserole, layer squash, bread crumbs, squash and bread crumbs on top. Bake at 350 degrees for 25 to 30 minutes. Serves 6 to 8.