5 c. yellow squash (raw)
1/2 c. melted butter
1 c. sour cream
1 can cream of mushroom soup
1/2 c. diced onion
1 c. shredded carrots
2 c. croutons

Cook squash until soft. Mix all ingredients together. In casserole dish put 1 cup croutons on bottom, add squash mixture, then 1 cup croutons. Bake at 350 for 30-40 minutes.

Also can be made with 6 cups zucchini squash.