6 c. yellow squash or zucchini
1/4 c. chopped onion
1 c. sour cream
1 c. shredded carrots
10 1/2 oz. can cream of chicken soup
12 oz. box seasoned croutons
1/2 stick butter, melted

Peel and cube zucchini or squash. Cook squash or zucchini and onion in boiling water for 5 minutes; drain. Mix together sour cream, carrots and soup; fold into squash.

In separate bowl, mix together butter and croutons. Line 9x13 pan with half of crouton mixture. Spread zucchini mixture on crouton mixture. Top with remaining croutons. Bake in 350 degree oven for 20-30 minutes.