10 lg. yellow squash, cut into pieces
1/2 c. chopped onion
1 (8 oz.) carton sour cream
1/2 tsp. salt
1/2 tsp. dried whole basil
Dash of ground red pepper
1 c. soft whole wheat bread crumbs
1/2 c. shredded Cheddar cheese
1/4 c. butter, melted
1/2 tsp. paprika

Cook squash and onion in boiling water to cover, 10 to 15 minutes or until tender. Drain well and mash. Combine squash mixture, sour cream, and next 3 ingredients; stir well. Spoon squash mixture into a greased 2-quart casserole.

Combine bread crumbs, cheese, butter and paprika; toss well. Sprinkle over squash mixture. Bake, uncovered, at 300 degrees for 30 minutes or until thoroughly heated.