2 cups yellow squash, sliced
1 cup carrot, grated
1 cup onion, diced
1 cup sour cream
2 cups seasoned croutons
2 tablespoons butter

In a 2-quart casserole dish, layer 1/2 of the croutons on bottom. Mix vegetables together with the sour cream and spread on top of the croutons.

Add the rest of the croutons then top with the butter. Bake at 350 F for 1 hour.

Serving Size: 4