Summer Squash Casserole Cockaigne

6 cups cubed summer squash can be mixed types
1/2 cup sour cream
2 T. butter
2T. grated Parmesan cheese
1/2 t salt
1/4 t paprika
2 egg yolks
2 T Chives chopped fine

for the top:
1/4 cup bread crumbs
1 T butter soft
6 T Parmesan cheese

Chives are not the most important ingredient and can be left out just add a bit of onion powder instead.

Cook the squash until tender in a little bit of water in a covered sauce pan. Drain well. Mix the sour cream, butter, cheese, salt and paprika over a low heat until the cheese melts, remove from the heat and add the egg yolks and chives. Mix with the squash and put in a buttered casserole pan. top with the bread crumbs, butter in bits all over the top then the cheese goes on last. Bake at 375 degrees F. until brown on top, about 30 minutes.

Serving Size: 8 servings of a half cup or more