4 med. zucchini, sliced 1/2" thick
3/4 c. shredded carrots
1/2 c. chopped onion
4 tbsp. butter
2 1/4 c. croutons
1 can cream of chicken soup
1/2 c. dairy sour cream

Steam zucchini until tender and drain. In a saucepan, cook carrots and onion in 4 tablespoons butter until tender. Remove from heat. Stir in 1 1/2 cups croutons, soup and sour cream. Gently stir in zucchini. Put mixture into 1 1/2 quart casserole. Add remaining croutons. Bake at 350 degrees for 30-40 minutes.

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