4 med. yellow summer squash, sliced 1/2 inch thick
3/4 c. shredded carrots
1 1/2 c. shredded onion
6 tbsp. butter
2 1/4 c. Cheddar cheese flavored croutons
1 can cream of chicken soup
1/2 c. sour cream

Boil squash in salted water until tender. Drain in colander. Cook carrots and onions in 4 tablespoons butter until slightly brown. Remove from heat and stir in 1 1/2 cups croutons. Add soup and sour cream. Stir in squash. Pour into casserole dish. Top with remaining croutons and 2 tablespoons butter. Bake at 350 degrees for 30 minutes.