2 lb. squash (about 1 qt. frozen)
Onions
Salt to taste
1 stick butter
1 pkg. Pepperidge Farm herb dressing mix
1 carrot, grated (optional)
1/2 pt. sour cream
1 can condensed cream of chicken soup

Melt butter, add crumbs and stir to coat. Mix squash, carrot, soup, sour cream and 3/4 crumb mixture. Pour into casserole. Top with remaining crumbs. Bake at 350 degrees for 30 minutes until hot and bubbly.