Squash Casserole - cooking recipe

Ingredients

2 c. yellow squash, cooked, cooled and drained
1 can cream of chicken soup
1 medium onion, chopped
1 carton sour cream (small)
1 pkg. Pepperidge Farm herbed crumbs (8 oz.)

Preparation

Mix first four ingredients together.
Melt 1/2 stick of margarine in bottom of 9 x 13-inch casserole dish and start layering the ingredients, beginning with a layer of crumbs and alternate with squash mixture.
End with crumbs and dot with margarine.
Bake 20 minutes at 350\u00b0 or 35 minutes if prepared ahead and refrigerated. This recipe is best if you use fresh yellow squash from your garden!
In Arizona - Ha!