4 medium zucchini, sliced
6 tbsp. butter, divided
1/2 cup chopped onion
1/2 cup dairy sour cream
1 (10 oz.) can cream of chicken soup
2 cups croutons, divided

Boil sliced zucchini until tender. Drain off water. Melt half the butter and cook the onion until tender. Cool.

Combine sour cream, soup and 1 1/4 cup of croutons. Mix in zucchini. Melt remaining butter and pour over the rest of the croutons on the top of the casserole.

Bake at 350°F for about 45 minutes to one hour until bubbly.

Submitted by: Gladys Johnson