Squash Casserole - cooking recipe

Ingredients

1 qt. squash (zucchini, yellow summer or any mixture desired)
1 c. sour cream
1 onion, chopped
1 can cream of mushroom soup
salt and pepper to taste
butter
4 c. cornbread crumbs

Preparation

Wash squash, but don't peel.
Slice in 1/4 to 1/2-inch slices and boil in slightly salted water until tender, then drain thoroughly and mash up the cooked slices.
Combine in a large bowl the sour cream, onion, soup and seasonings and mix thoroughly. Melt butter and pour over cornbread crumbs and mix well.
Make sure crumbs are well buttered.
Line the bottom of a greased baking dish with 2 cups of crumbs, then pour squash mixture over the crumbs.
Top with 2 remaining cups of crumbs and bake at 400\u00b0 for 30 minutes.