2 lb. yellow squash (6 c.)
1/4 c. chopped onions
1 can condensed cream of chicken soup
1 c. sour cream
1 c. croutons
1/4 c. melted butter

Cook sliced squash and chopped onions in boiling salted water for 5 minutes. Drain. Combine cream of chicken soup and sour cream. Fold in drained squash and onions. Place squash mixture in 12 x 7 1/2 x 2 inch baking dish. Combine seasoned croutons and butter and place on top of squash. Bake 350 degrees for 25 or 30 minutes.