Summer Squash Casserole Recipe

Cook squash in salted water, just until barely tender. Drain well. Combine sour cream, melted margarine, cheese, salt and paprika. Stir in egg and chives. Fold in cooked squash. Turn into buttered casserole. Combine softened margarine, bread crumbs and Parmesan. Sprinkle over top of casserole. Bake at 350 degrees about 25 - 30 minutes or until browned and bubbly. 4 servings.