4 pounds yellow squash, sliced
4 tablespoons butter
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft whole wheat breadcrumbs, divided
1/4 cup shredded Parmesan cheese, divided
2 cups Cheddar cheese (or any cheese you like), shredded
1/2 cup fresh chives, chopped 1/2 cup fresh parsley, minced
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Cook squash in boiling water to cover in a large skillet 8 to 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 sauté 5 to 6 minutes or until tender. Remove skillet from heat. Stir in squash, 1 cup breadcrumbs, Parmesan cheese, 1 cup of cheddar cheese and remaining ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, and garlic salt. Sprinkle mixture evenly over top of casserole. Yum!
Bake at 350° for 35 to 40 minutes or until set.