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.