1 stick butter
2 1/2 to 3 c. summer squash & zucchini, sliced 1/4 inch
1 med. onion, chopped
1 grated carrot
1 c. undiluted mushroom soup
1/2 c. grated cheddar cheese
1/2 c. sour cream
1 1/2 c. flavored bread crumbs

Parboil squash and zucchini enough so it's cooked. Melt butter and mix with bread crumbs. use 1/2 of mixture on bottom of greased 9 x 13 inch pan and press down evenly. Put down layer of squash and zucchini, then sprinkle onion and carrot over it. Mix soup, sour cream and cheddar cheese together and pour over all. Cover with remaining bread crumb mixture. Bake at 350 degrees for 45 minutes.