Summer Squash Casserole Cockaigne

• 3 c. summer squash
• 1/4 c. cultured sour cream
• 1 Tbsp. butter
• 1 Tbsp. grated cheese
• 1/2 tsp. salt
• 1/8 tsp. paprika
• 1 beaten egg yolk
• 1 Tbsp. chopped chives
• dry bread crumbs

1. Cut the summer squash into small pieces.
2. Simmer, covered, until tender, about 6 to 8 minutes, in a small amount of boiling water.
3. Shake the pan to keep from sticking; drain well.
4. Combine sour cream, butter, grated cheese, salt and paprika.
5. Stir this mixture over low heat until the cheese is melted.
6. Remove from heat.
7. Stir in the beaten egg yolk and chopped chives.
8. Add the squash.
9. Put the mixture in a 1 1/2-quart baking dish.
10. Cover the top with dry bread crumbs, dots of butter and grated cheese. Brown in a preheated 375u0b0 oven for about 30 minutes.
11. Serves 4.

summer squash, sour cream, butter, grated cheese, salt, paprika, egg yolk, chives, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=186101 (may not work)