2-1/4 lb. yellow squash
1/2 c. sour cream
1 green onion, minced
1/2 stick butter
Garlic pepper to taste
1/4 tsp. tarragon
Salt and pepper to taste
Buttered bread crumbs

Cook squash in small amount of water until tender, drain well and mash. Combine with butter, sour cream, onions, salt, pepper and other seasonings. Place in buttered casserole; top with bread crumbs and reheat when ready to serve in 350°F oven until hot for 15-20 minutes.

Serves 6.