Squash Bake

8 cups sliced yellow squash (about 2 pounds)
1/2 cup chopped onion
3/4 cup shredded carrots
1/4 cup butter or margarine
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup sour cream
2 cups herb stuffing croutons, divided

Cook squash in lightly salted boiling water for 3 to 4 minutes or until crisp-tender; drain well. In a skillet, saute onion and carrots in butter until tender. Combine onion and carrots with soup, sour cream and 1-1/2 cups croutons. Add squash and mix lightly.

Spoon into a lightly greased 12-in. x 8-in. x 2-in. baking dish or a 2-qt. casserole. Sprinkle with the remaining croutons. Bake, uncovered, at 350° for 25 minutes or until heated through. Makes 8-10 servings.