1 can cream of chicken soup
1 c. sour cream
1/4 c. chopped onion
6 c. sliced squash
1 c. grated carrots
2 c. croutons
1/4 c. melted butter

Boil squash and onions in salted water until tender. Drain, mix in with sour cream and cream of chicken soup. Add carrots, melted butter and mix with croutons. Layer croutons on bottom, then pour mixture in and top with croutons. Bake in 9x12x2 inch dish. Bake at 350 degrees until bubbly, 20-25 minutes.