Ingredients
4 cups cooked yellow squash
1 cup undiluted cream of mushroom soup
1 cup sour cream
1 grated carrot
1 onion (med.), minced, or green onions if you prefer
Salt & cayenne to taste
Parsley flakes
Butter
Seasoned breadcrumbs
Cook squash down. Mash & drain squash (drain well or casserole will be watery). Add soup, sour cream, carrot, onion, parsley, salt & cayenne. Grease casserole dish with butter & sprinkle a layer of breadcrumbs in bottom. Add squash mixture. Cover mixture with breadcrumbs dot with butter. Bake at 350 for approximately 1 hour