2 c. yellow squash
1 can cream of chicken soup, undiluted
1 c. sour cream
1 carrot, grated
Salt & pepper to taste
Pepperidge Farm seasoned crumbs
Butter
1 sm. onion, chopped

Mash squash, add onion, soup, sour cream, carrot, salt and pepper. Butter casserole, sprinkle layer of crumbs in bottom. Add squash mixture, cover with crumbs and generously dot with butter on top. Bake at 350 degrees for 30 minutes.

Serves 8.