Sour Cream Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash, sliced
1 (8 oz.) container sour cream
2 Tbsp. butter
1 small onion, finely chopped
1 1/2 tsp. dill weed
1 tsp. salt
pepper to taste

Preparation

In 2-quart saucepan, cook squash until limp and tender; drain.
Add all remaining ingredients; mix well.
Pour into greased casserole dish and bake at 350\u00b0 for 30 minutes.