2 to 2 1/2 lbs. summer squash, cut up
1/2 c. sour cream
1/2 c. melted butter
2 minced green onions (with tops)
Salt and pepper
Buttered fresh bread, cubed
1/4 c. grated Parmesan, Mozzarella, or Monterey Jack cheese

Cook squash in small amount of water until just tender (5 to 10 minutes). Drain and mash slightly. Drain again in colander. Combine squash with cream, butter, onions, and salt and pepper. Place in buttered 1 quart casserole. Top generously with crumbs and cheese. Bake in preheated 350 degree oven until bubbly, about 25 minutes. Can be refrigerated before baking. Serves 6.