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Summer squash casserole

Yield: 8 Servings

Ingredients:

• 2 lg Zucchini squash
• 2 lg Yellow squash
• 1/2 c Butter
• 1 c Cheddar cheese grated
• 1 c Sour cream
• 1/2 ts Salt
• 1/4 c Chives
• 1/2 ts Paprika
• 1 c Bread crumbs

Instructions:

Parmesan cheese Preheat oven to 350~. Slice squash in chunks. Cook for a few minutes in boiling salted water. Drain thoroughly. Make a sauce from the butter Cheddar cheese sour cream salt chives and paprika. Put squash in a 3 quart casserole dish. Pour sauce over the top. Sprinkle crumbs on this. Dot with butter. Sprinkle Parmesan cheese over the crumbs. Bake until heated through. About 30 minutes. A recipe from Virginia Hospitality cookbook. 1975. (Courtesy of Berkeley)

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