2 c. seasoned croutons
3 zucchini, sliced
3 carrots, sliced
1/2 chopped med. onion or 1 sm.
3 tbsp. butter
1 can cream of chicken soup
1/2 pt. sour cream

Cook squash and carrots until still somewhat firm. Saute onion in butter. Add drained squash and carrots until fork tender. Mix soup, sour cream and 1 cup croutons. Add squash and carrots. Stir. Pour into greased casserole and top with 1 cup remaining croutons. Bake 15-20 minutes, just to heat through. Serves 4-6.