3 or 4 yellow squash
1 c. chopped onions
1 c. grated carrots
1 c. sour cream
1 can chicken soup
1 stick melted butter
2 c. Pepperidge Farm croutons

First slice yellow squash. Add 1 cup chopped onions, 1 cup water and boil 5 minutes. Let cool until tepid. Add carrots, sour cream, chicken soup, butter, 1 1/2 cups croutons. Mix and put in casserole. Top with 1/2 cup croutons. Bake 35 minutes at 350 degrees.