Jul 29, 2009

Mom's Summer Squash Casserole

2 ½ lbs yellow squash, sliced
½ cup sour cream
1/4 cup butter, melted
2 green onions, minced
Salt and pepper to taste
Buttered breadcrumbs
1/4 cup Parmesan cheese

Cook squash in small amount of water until just tender, about 5-10 minutes. Drain. Mash slightly and drain again. Combine with sour cream, melted butter, onions, salt and pepper. Place in buttered 1 quart casserole. Top generously with breadcrumbs and cheese. Bake at 350 degrees for 25 minutes. Serves 6.

1 comment:

  1. Mmm. Will definitely be trying this one with all the squash I have coming out my ears. Too bad I'm the only one who'll eat it...