1 c. sliced carrots
4 c. sliced zucchini
1/2 c. chopped onion
4 tbsp. butter
1/2 c. grated Cheddar cheese
1 can cream of chicken soup
2 1/4 c. seasoned croutons

Saute carrots and onion, add zucchini, in butter until parcel cooked. Add cream of chicken soup, cheese and 1 1/2 cups of croutons, mix well. Put in a casserole. Top with remaining 3/4 cup croutons and dot with butter. Bake 40-50 minutes in a 350 degree oven.