1/2 onion, chopped
6 to 8 yellow squash
Salt & pepper to taste
2 tbsp. butter (to saute' onion)
1 cube chicken bouillon
1 egg, well beaten
1 c. sour cream
3/4 c. Pepperidge Farm Herb bread crumbs
1/2 c. grated Cheddar cheese
2 tbsp. melted butter

Cut and boil squash in enough water to cover until soft (15 minutes), drain. Add saute'd onion. Add egg and sour cream. Put in deep casserole dish. Top with cheese, then bread crumbs coated with 2 tablespoons melted butter. Bake 30 minutes at 350 degrees.