2 lbs. summer squash (or zucchini) sliced
1 tbsp. butter
1/4 c. sour cream
1/4 c. shredded sharp cheese
1/2 tsp. salt
1/4 tsp. paprika
1 egg yolk, beaten
1 tbsp. chopped onion
1/2 c. bread crumbs
2 tbsp. melted butter

Cook squash in boiling, salted water until tender. Drain and place in 1 1/2 quart greased casserole.

Meanwhile, melt butter. Stir in sour cream, cheese, salt and paprika. Cook over low heat until cheese is melted. Remove from heat and stir in egg yolk and onion. Stir into squash. Toss crumbs with melted butter and sprinkle over top. Bake in a 350 oven for 20 minutes. 6 servings.