6 c. sliced zucchini squash (4 med.)
3/4 c. shredded carrots
1/2 c. chopped onions
6 tbsp. butter
1 1/2 c. stuffing or croutons
1 c. cream of chicken soup
1/2 c. sour cream

Cook squash until tender. Saute carrots and onion in 4 tablespoons butter. Add soup and sour cream. Add squash. Put in 1 1/2 quart casserole. Toss croutons in 2 tablespoons butter and place on top. Bake at 350 degrees for 30-40 minutes.