2 med. squash (yellow or zucchini)
2 carrots
1 onion, grated
2 1/4 c. croutons
1/2 can cream of chicken soup
4 tbsp. sour cream
6 tbsp. butter

Saute carrots and onions in 4 tablespoons butter; add sour cream and soup and 1 1/2 cups croutons. Simmer squash until tender. Combine all in casserole. Toss remaining croutons in remaining butter (melted), and top casserole. Bake at 350 degrees for 25 minutes.