zucchini caserole

I came across a fabulous zucchini recipe from my mother in law, but of course I have to do adjusting to my perfection. Lol.
The ingredients you will need can be adjusted to your size family.  I have a very hungry husband and a picky almost 3 year old.  We use one large green zucchini and two small straight neck yellow squash. By large I mean about 8 inches and small five to six inches.  You will need some kind of cream of something soup.  I use mushroom.  A cup of sour cream, I use fat free,  and a cup bread croutons.  2 tablespoons butter.  A white onion and salt and pepper to taste. I also sometimes throw in some frozen corn and a sprinkle of cheddar cheese on top depending on what we are having with it, which is usually chicken or fish so I add it all.  I cut my veggies in cubes, bite size, finally chop my onions.  You just mix all ingredients together and cook at 350° for about 30 min then sprinkle with the cheese and cook 15 more.  If you omit the cheese just cook a total of 45 min.

I am still trying to figure out how to make my cream of soups myself to leave out all the additives, and taste good, so for now I still use the cans.  I use my frozen corn from the garden and fresh squash. If you are using your frozen squash you won't need to cook as long and add half a cup more croutons, which I make from scratch.  I get whole baker loaves of wheat bread from sam's  club and freeze it.  When I need croutons I get it out and cube it and bake with evoo, salt, and pepper til crisp and let cool completely.  ENJOY