Summer Squash Bake - cooking recipe

Ingredients

6 c. fresh sliced squash
1/2 c. chopped onions
1 can cream of mushroom soup or cream of chicken
1 c. shredded carrots
1/4 c. margarine (stick)
1 c. sour cream
8 oz. pkg. seasoned mixed croutons

Preparation

Cook onions and squash in boiling water 5 minutes, then drain. In a bowl, combine soup, sour cream and stir in carrots.
Fold in squash and onion mixture.
Melt margarine and mix with crushed croutons.
Spread half of croutons mix at bottom of 13 x 9-inch casserole; spoon in mixture, then cover with remaining crouton mix.
Bake at 350\u00b0 approximately 30 minutes.