Two Cheese Squash Casserole

I started out with a 4 medium yellow squash and a little cheese and decided I would forgo my regular squash casserole recipe and make a new one.  I will use this version in the future.  I loved this.

4 - 6 medium squash, ends trimmed, quartered and then thinly sliced

3 T. unsalted butter

1 large yellow onion, finely chopped

1 T. minced garlic

1 1/4 cup grated Parmesan cheese, divided

1 1/4 cup finely shredded mild Cheddar cheese, divided

1/2 cup chopped fresh chives

1/2 cup minced fresh parsley

8 oz. sour cream

1 t. salt

1 t. freshly ground black pepper

2 large eggs, lightly beaten

In a large skillet, over medium heat, melt butter and add squash, onion and garlic.  Saute' for 5 - 7 minutes until tender.  Remove from heat.  In a large bowl, spoon the squash mixture.  Add 1 cup Parmesan, 1 cup Cheddar and remaining ingredients.  Spoon into a lightly greased medium sized casserole dish.

Bake at 350 degrees for 35- 40 minutes.  Remove from oven and add remaining Parmesan and Cheddar and return to oven until nicely browned and bubbly.