Squash Casserole - cooking recipe

Ingredients

2 lb. squash
1 carrot, grated
1 stick butter, melted
1 can cream of chicken soup
1 pt. sour cream
1/2 c. seasoned Pepperidge Farm bread crumbs

Preparation

Slice squash and cook in boiling salted water until tender. Drain well.
In a large bowl, mix squash and remaining ingredients.
Bake in greased 2-quart casserole at 375\u00b0 for 20 to 30 minutes. Serves 8.