Summer Squash Bake

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° approximately 30 minutes.