4 c. zucchini squash
3/4 c. shredded carrots
1/2 c. chopped onions
6 t tbsp. butter
2 1/4 c. seasoned croutons
1 can cream chicken soup
1/2 c. sour cream

Cut zucchini in 1 inch pieces, cook and drain. Mix and cook carrots and onions in the butter. Add chicken soup, sour cream and 1 3/4 cup croutons and mix with squash. Pour into casserole and top with remaining 1/2 cup of croutons. Sprinkle top with Parmesan cheese. Bake at 350 degrees for 40 minutes.