6 c. squash, sliced
1/4 c. onion
1 can mushroom soup
1 c. sour cream
1 c. shredded carrot
1/2 c. butter
6 oz. box Kellogg's herb seasoned croutettes

Put squash and onion in 2 cups water with 1 1/2 teaspoons salt and boil 5 minutes. Drain. Mix soup, sour cream and carrot and toss gently with squash. Mix crushed croutettes with melted butter. Spread 1/2 in bottom of casserole, top with squash, then rest of crumbs. Bake at 350 degrees for 30 minutes. Serves 12.