8 sm. yellow summer squash (3 c. cooked)
1 med. onion, chopped
1/2 tsp. salt
1/4 c. sour cream
1/4 tsp. paprika
2 tbsp. butter
1 heaping tbsp. grated cheddar cheese
1/8 tsp. pepper
1 tsp. salt
1 tsp. chives
1 egg yolk, beaten
1/2 c. Italian bread crumbs
1/2 c. grated cheddar cheese
1 tbsp. butter

Slice squash into 1 1/2 inch pieces. Add onions and cook until tender. Drain well. (I cook in microwave with 1/8 cup water.)

In a saucepan combine sour cream, paprika, butter, 1 tablespoon cheese, pepper, salt and chives. Cook over low heat until cheese melts. Remove from heat; stir in egg yolk.

Combine squash and sauce in a 2-quart baking dish; mix well. Sprinkle top with bread crumbs and cheese. Dot with butter. Bake in preheated 375 degree oven for 10 minutes or until cheese melts. Yield: 6-8 servings.