2 lbs. yellow squash, sliced
1/2 c. chopped onion
1/2 c. water
1 (8 oz.) sour cream
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. dried basil
1 c. soft bread crumbs
1/2 c. (2 oz.) shredded Cheddar cheese
1/3 c. butter, melted
1/2 tsp. paprika
8 slices bacon, cooked and crumbled

Cook squash and onion in 1/2 cup boiling water until tender; drain and mash. Combine squash mixture, sour cream, salt, pepper and basil. Pour into a greased 2 quart casserole. Combine bread crumbs, cheese, butter, and paprika. Sprinkle over squash mixture. Top with crumbled bacon. Bake at 300 degrees for 20 minutes. Yield: 6 servings.