2 to 2-1/2 lbs. yellow squash, cut up
1/2 c. sour cream
1/4 c. butter, melted
2 green onions, finely chopped
salt and pepper to taste
buttered fresh bread crumbs
1/4 c. grated parmesan cheese

Cook squash in small amount of water until just tender, about 5 to 10 minutes; drain and mash slightly, then drain again. Combine with sour cream, butter, onions and salt and pepper to taste. Place in buttered one quart casserole. Top generously with crumbs and cheese.

Bake at 350°F for 25 minutes or until bubbly.