Summer Squash

7 ingredients
4 steps

Ingredients

  • 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

Directions

  1. 1
    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.
  2. 2
    Place in buttered one quart casserole.
  3. 3
    Top generously with crumbs and cheese.
  4. 4
    Bake at 350 degrees for 25 minutes or until bubbly.

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