5 c. yellow squash, sliced 1/2 inch thick
6 tbsp. butter
2 1/2 c. herb croutons
1/2 c. sour cream
3/4 c. grated carrots
1/2 c. chopped onion
1 can cream of chicken soup

Cook squash until tender; drain and set aside. Saute onions and carrots in 4 tablespoons butter until soft. Take off heat and add sour cream and chicken soup. Add 1 1/2 cup croutons and carefully add squash. Pour into baking dish.

Melt remaining 2 tablespoons butter and mix with remaining croutons. Sprinkle on top. Bake at 350 degrees for 30 minutes.