Summer Squash Casserole

4 zucchini, chopped

2 onions, chopped

1 (10.75 ounce) can condensed cream of mushroom soup

½ cup sour cream

3 medium carrots, grated

1 (5.5 ounce) package croutons

½ cup butter

8 ounces shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C).

Boil squash and onion in a small amount of water for 5 minutes. Place boiled squash and onions in a 9x13 inch baking dish. Mix in soup, sour cream, carrots, croutons, and butter. Top with Mozzarella cheese.

Cover dish and bake in preheated oven for one hour.