1 can cream of chicken soup
1 c. sour cream
1 c. shredded carrots
3 c. cooked yellow squash
1 lg. onion, finely chopped
1/2 c. butter
3/4 c. Pepperidge Farm herb dressing crumbs

Cook 3 cups yellow squash and 1 large onion in a small amount of water and drain. Cream the soup and sour cream together. In another bowl, mix butter and herb dressing crumbs. Then mix all together, saving enough crumbs to put on top. Bake at 350 degrees for 30-45 minutes until brown on top. Serves 6-8.