Ingredients:
4 lbs. sliced yellow squash
4 Tbsp. butter or margarine divided
1 large finely chopped sweet onion
2 minced garlic cloves
1/2 cups soft bread crumbs, divided
1/2 cups shredded Parmesan cheese, divided
1 (4-oz.) cup shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 (8-oz.) container sour cream
1 tsp. salt
1 tsp. freshly ground pepper
2 large eggs lightly beaten
1/2 tsp. garlic salt
Instructions:
Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well; gently press between paper towels. Melt 2 tablespoons butter in skillet over medium high heat; add onion and garlic, and saute 5-6 minutes or until tender. Remove skillet from heat; stir in squash, J cup bread crumbs, 1⁄4 cup Parmesan cheese, and next 7 ingredients. Spoon into lightly greased 13 X 9″ baking dish. Melt remaining 2 tablespoons butter. Stir together melted butter, re-maining J 1/2 cups soft bread crumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole. Bake at 350° for 35-40 minutes or until set.
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