1 cup yellow squash

6 zucchini

1 tablespoon of onion flakes

1 stick of butter

1 pound of Chedder cheese

1/2 pt. sour cream

1 cup bread crumbs

Salt and Pepper to taste

 

Directions

 

Boil squash and zucchini in small amounts of water.  Season with onion flakes, salt and pepper.  Cook until crisp, but tender.  Drain throughly.  Melt butter; mix with cheese and sour cream.  Put drained squash and zucchini in a casserole and pour butter mixture over squash.  Sprinkle buttered bread crumbs over the top.  Bake at 350 degrees for 30 minutes.