4 lbs summer squash, sliced (I used zucchini and yellow squash)
1 medium onion,  chopped
3 tablespoons butter
1 cup sour cream
5 tablespoons dry onion soup mix (equal to 1 package Liptons)

Preheat oven to 350°F.
Place squash and onion in a large saucepan.  Add water to cover.  Simmer over medium heat until squash is tender (about 15-20 minutes).  Drain well and return to pan.  Mash squash with a potato masher.   Add remaining ingredients and combine well.
Transfer mixture to a greased 2-quart casserole dish.   
Bake 30 minutes until heated through.

This recipe linked to

Designs By Gollum

Ann Kroeker - Food on Fridays

Naturally Knocked Up - Wheatless Wednesday

Get Healthy Cheap - Family Food Fridays

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