Two Cheese Squash Casserole

• 4 lbs yellow squash, sliced
• 4 tablespoons butter, divided
• 1 large onion, finely chopped
• 2 garlic cloves, minced
• 2 1/2 cups soft breadcrumbs, divided
• 1 1/4 cups freshly grated parmesan cheese, divided
• 1 cup grated cheddar cheese
• 1/2 cup chopped fresh chives
• 1/2 cup minced fresh Italian parsley
• 8 ounces sour cream
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 2 large eggs, beaten
• 1/4 teaspoon garlic salt

1. Preheat oven to 350u0b0F.
2. Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well and gently press between paper towels.
3. 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, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13x9-inch baking dish.
4. Melt remaining butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
5. Bake at 350u0b0F for 35-40 minutes or until set.

yellow squash, butter, onion, garlic, breadcrumbs, parmesan cheese, cheddar cheese, fresh chives, fresh italian parsley, sour cream, salt, fresh ground black pepper, eggs, garlic salt

Taken from www.food.com/recipe/two-cheese-squash-casserole-250389 (may not work)