2 med. summer squash
1 tsp. salt
1 c. chopped onion
1/4 c. butter
1/2 c. sour cream
Salt & pepper to taste
1/2 c. soft, fresh bread crumbs
2 tbsp. melted butter

Peel and cube 2 pound (about 2 medium) summer squash. Boil in an inch of water and 1 teaspoon salt 15 minutes or until tender. Drain well and mash.

Meanwhile, saute chopped onion in 1/4 cup butter until golden. Add onions and butter to mashed squash in casserole. Stir in 1/2 cup sour cream and mix well. Salt and pepper to taste.

Top with 1/2 cup soft, fresh bread crumbs. Drizzle 2 tablespoons melted butter over crumbs and bake at 350 degrees about 15 to 20 minutes or until bubbly.