3-4 c. pared zucchini, sliced in rings
2 carrots, shredded
1 sm. onion
1 c. creamed chicken soup, undiluted
1/2 c. sour cream
1 pkg. seasoned croutons (Pepperidge Farms)
1 c. melted butter

Boil zucchini until fork tender; drain. Mix package of seasoned croutons with the butter. Place all the above ingredients with about 1/2 to 3/4 of the buttered croutons in buttered casserole. Top with remainder of croutons. Bake 25 minutes or until brown and bubbly at 350 degrees. Serves 8.