2 c. cooked squash, not mushy
Salt and pepper
1 chopped onion, sauteed in 2/3 stick butter
1/2 c. grated carrot
1 c. sour cream
1 can cream of chicken soup
1 pkg. Pepperidge Farm seasoned crumbs

Combine sauteed onion with squash; combine 1/2 cup grated carrot, 1 cup sour cream, cream of chicken soup and 1 cup seasoned croutons. Fold squash into mixture. Pour into large, greased casserole dish. Sprinkle 1/2 cup croutons on top. Bake 30 minutes at 350 degrees.