Professor'S Squash - cooking recipe

Ingredients

1 can cream of chicken soup
1/2 pkg. seasoned Pepperidge Farm croutons
salt and pepper
2 lb. zucchini squash, cooked

Preparation

Cut zucchini into 1-inch pieces; cook in water until soft. Add grated onion and 1/2 pint of sour cream (8 ounces).
Add remaining croutons on top and bake until bubbly at 350\u00b0.