4 med. squash, sliced 1/2 inch thick
3/4 c. grated carrots
1/2 c. diced onion
6 tbsp. butter
2 c. garlic and onion Pepperidge Farm Croutons
1 can cream of chicken soup
1/2 pt. sour cream

Cook squash in boiling salt water until tender, but do not overcook.

Cook onions and carrots in 4 tablespoons butter. Stir in 1 1/2 cups croutons.

Add one can cream of chicken soup.

Take off burner and add 1/2 pint sour cream and squash that have been well drained. Mix well.

Then pour into greased casserole dish and cook 30 minutes at 350 degrees.

After casserole has baked 15 minutes, add 1/2 cup croutons that have been tossed in 2 tablespoons melted butter. Put this on top of casserole.