2 lbs. yellow-neck squash
1 med. green pepper, seeded and cubed
1 med. onion, chopped
Olive oil (any oil)
1 can Campbell's cream of mushroom soup
1 c. sour cream
1 cube butter
1 c. Italian bread crumbs

Peel and cube squash; cook in salted water; drain. Saute onion and pepper in olive oil until soft. Add squash, sour cream and soup. Melt butter in separate pan and toss with 1/2 of bread crumbs. Add to squash mixture. Put into a casserole dish; sprinkle rest of bread crumbs on top and bake at 350 degrees for about 30 minutes. If you want to freeze ahead, do it before baking.