2 zucchini squash, sliced
1 c. grated cheddar cheese
2 eggs, beaten
3/4 c. sour cream
2 summer squash, slices
1 med. onion, chopped
1/2 tsp. salt
1/2 tsp. pepper
1/2 stick butter

Wash and cook squash in boiling water until tender. Drain and mash coarsely. Blend in cheese, eggs, sour cream, 1 cup crushed croutons and seasonings, mix lightly. Sprinkle remaining croutons on top; dot with butter. Bake in preheated oven 25 to 30 minutes until bubbly and lightly browned. Serves 6 to 8.