SUMMER SQUASH CASSEROLE

2 lbs. yellow squash
l can cream of chicken soup
l carton sour cream (8 oz.)
2 green onions, chopped
2 med. carrots, grated
Salt & pepper to taste
l package Pepperidge Farm seasoned crumbs
l/4 cup melted butter or oleo
Slice squash and boil till tender. Drain & mash. Add grated carrots,
onions, sour cream & soup. Add a small amount of l/2 pkg. Pepperidge
Farm crumbs, salt & pepper.
In another bowl mix melted butter with remaining bread crumbs. Pour
squash mixture in casserole dish & top with the buttered crumbs.
Bake at 350 for 30 mins.
Prodigy