Squash Supreme Casserole

2 c. yellow squash (fresh, frozen or canned)

1 c. chicken soup (undiluted)

1 c. sour cream

Grated onion

1 grated carrot

Salt and pepper

Pepperidge Farm herb seasoned crumbs

Butter

Mash squash; add onion, soup, sour cream, carrot, salt and pepper.Butter casserole; sprinkle layer of crumbs in bottom. Add squash mixture. Cover with crumbs and generously dot with butter on top. Bake at 350° for 30 minutes.