4 med. zucchini, 1/2 inch slices
3/4 c. sliced carrots
1/2 c. chopped onions
6 tbsp. butter
2 1/4 c. herbed stuffing mix (crouton type)
1 (10 oz.) cream of chicken soup
1 c. sour cream

Simmer carrots and zucchini in salted water until tender (15 minutes). Drain. Saute onion in 4 tablespoons butter until tender. Stir in 1 1/2 cups croutons, soup and sour cream. Gently stir in vegetables. Put mixture in lightly buttered casserole (1 1/2 quarts). Melt 2 tablespoons butter, add 3/4 cup croutons. Sprinkle over top of casserole. Bake 30 to 40 minutes at 350 degrees.