1 1/2 to 2 lbs. cooked squash, sliced
1 3/4 c. bread crumbs or Pepperidge Farms Herb Stuffing
1 grated or chopped onion
3/4 to 1 c. sour cream
1 (10 3/4 oz.) can cream of chicken soup
1 carrot, grated
1/2 to 1 stick butter

Mix crumbs (or stuffing) with butter and save some to put on top. Mix all. Bake in a 350 degree oven until bubbly, (about 30 minutes).