SQUASH CASSEROLE

6 cups sliced yellow squash

¼ cup sliced onion
1 cup shredded carrot
1 cup sour cream
1 can cream of chicken soup (condensed)
1 8 oz. package Pepperidge Farm croutons
½ cup butter

Boil or steam squash and onion 5 minutes; drain if necessary.

Blend sour cream, carrot, and condensed cream of chicken soup together.
Fold in squash and onion. Melt butter, pour over croutons and stir.

Put half of croutons in bottom of casserole dish.

Spoon on squash mixture
Put rest of croutons on top.

Bake 350 F. 25 to 35 minutes.