4 to 5 medium zucchini, sliced 1/4-inch thick
3 medium carrots, shredded
1 medium onion, chopped or shredded
1 can cream of chicken soup
1 c. sour cream
1 c. seasoned croutons

Boil zucchini until tender; sauté carrots and onions in butter until limp. Add soup and cream; mix in 3/4 of croutons (gently). Pour into a greased casserole. In 2 tablespoons of butter, put the remaining croutons; toss until well coated. Sprinkle on top of casserole; bake at 350°F for 25 minutes or until bubbly.

Can substitute cream of mushroom or celery soup.