2 lb. yellow squash
1 med. onion, cut up
1/4 c. butter
1 (8 oz.) sour cream
1 can chicken soup, undiluted
1 1/2 c. seasoned bread crumbs
Salt and pepper

Cook the squash in small amount of water. Drain and mash. Add salt and pepper. Mix butter, onions, sour cream and soup. Fold squash into this mixture. Arrange in alternate layers of squash mixture and seasoned bread crumbs. Bake at 350 degrees for 30 minutes or until bubbly.