2 lb. yellow squash, sliced
1/2 c. sour cream
1/4 c. melted butter
1/4 c. green onions, sliced (tops and bottoms)
1/2 tsp. salt
1/8 tsp. pepper
1 c. fresh bread crumbs
1/4 c. Parmesan cheese
3 tbsp. butter, melted

Cook squash in small amount of water until just tender (5-10 minutes). Drain. Mash slightly, drain again. Combine quash with sour cream, 1/4 cup butter, onions, salt and pepper. Place in a buttered casserole (1 quart).

Mix together bread crumbs and cheese. Toss with 3 tablespoons melted butter and sprinkle over squash. Bake in preheated oven at 350 degrees F. for 25 minutes or until bubbly. Serves 6. (If you triple this recipe it will fill a 9x13 inch pan.)