2 lbs. yellow squash (1/4 inch sliced) or 6 c. sliced zucchini squash
1/4 c. chopped onion
1 can mushroom or chicken soup
1 c. sour cream
1 (8 oz.) pkg. herb croutons
1/2 c. butter

Cook squash and onions in salted boiled water for about 5 minutes. Drain. Then combine soup with sour cream. Fold in the squash. Add herb croutons mixed with butter on top and bake 350 degrees for 30 minutes.