2 lbs. sm. summer squash, sliced
1/4 c. water
1/3 c. chopped onion
1/4 c. butter
1 tbsp. flour
1 tsp. salt
1/2 tsp. pepper
1/8 tsp. oregano
1 c. sour cream
1/4 c. almonds, sliced
Chopped parsley or chives

Bring squash to a boil in water; cook covered until tender. Drain. Saute onion in butter until tender. Add flour, salt, pepper, oregano, sour cream and almonds. Heat thoroughly. Pour over squash; mix well and pour into a casserole. Bake at 350 degrees for 15 to 20 minutes. Add parsley or chives before serving.