Crunchy Topped Squash Casserole

• 8 medium yellow squash
• 1/2 c. onion, chopped
• 1 (8 oz.) carton sour cream
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. dried whole basil
• 1 c. soft bread crumbs
• 1/2 c. Cheddar cheese, shredded
• 1/3 c. margarine, melted
• 1/2 tsp. paprika
• 8 slices bacon, cooked and crumbled
• parsley sprigs

1. Wash and trim squash.
2. Cook squash and onion in boiling, salted water until tender; drain and mash.
3. Combine squash, sour cream, salt, pepper and basil.
4. Pour into greased 2-quart casserole dish.
5. Combine bread crumbs, cheese, margarine and paprika; sprinkle over squash mixture.
6. Top with bacon.
7. Bake at 300u0b0 for 30 minutes.
8. Garnish with parsley.

yellow squash, onion, sour cream, salt, pepper, basil, bread crumbs, cheddar cheese, margarine, paprika, bacon, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371751 (may not work)