2 slices bread, toasted on both sides
1 tbsp. butter
2 thin sliced carrots
3 c. sliced yellow squash
2 slices zucchini
1 onion, sliced
Salt & pepper to taste
2 tbsp. butter
1 can cream of chicken soup
1/2 c. water

Rub toast together. Toss with butter; reserve. Mix together the soup, salt, pepper, butter and water. Place all veggies in pan sprayed casserole. Spoon chicken soup mixture over veggies. Sprinkle toasted bead crumbs over veggies and bake in 350 degree oven for 25 to 30 minutes.