Recipe: Squash Casserole (using zucchini or yellow squash and croutons)

SQUASH CASSEROLE

6 cups sliced zucchini and/or yellow squash
1 cup shredded carrots
1/2 cup chopped onions
1/2 cup margarine, divided use
2 1/2 cups herb seasoned croutons, divided use
1 can condensed cream of chicken or cream of celery soup
1 cup sour cream
1/4 cup sliced almonds (optional)

Preheat oven to 350 degrees F. Grease a 2 quart casserole.

Cook squash until tender; drain; set aside.

Saute carrots and onions in half the margarine. Remove from heat.

Add 1/2 cup croutons, soup and sour cream. Gently stir in squash. Pour into prepared casserole.

Bake at 350 degrees for 30 minutes.

Melt remaining margarine, toss with remaining croutons and almonds. Sprinkle on top.

Bake at 350 degrees for 10 minutes longer.

Variation:
Sprinkle shredded cheddar cheese over the top layer of croutons before the final baking.