2 1/4 c. Croutettes herb seasoned croutons
2 tbsp. regular butter, melted
4 med. zucchini squash, cubed
3/4 c. grated carrots
1/2 c. chopped onions
1/4 c. regular butter
1 (10 3/4 oz.) can condensed cream of chicken soup
1/2 c. dairy sour cream
1 tbsp. chopped pimento
1 tsp. salt
1/4 tsp. pepper

In medium mixing bowl, toss 3/4 cup of the Croutettes croutons with the 2 tablespoons melted butter. Set aside. In large saucepan, cook zucchini squash in lightly salted water until tender, about 5 minutes. Drain.

Cook carrots and onions in the 1/4 cup butter in large saucepan until tender. Add the remaining 1 1/2 cups croutons, the soup, sour cream, pimento, salt and pepper. Mix thoroughly. Stir in cooked squash. Spread in ungreased 6x10x2 inch (1 1/2 quart) glass baking dish. Top with reserved croutons.

Bake in oven at 350 degrees about 35 minutes or until hot and bubbly. Yield: 8 servings.