Squash Casserole

This is a side dish but can be a main dish in its own right. Absolutely gorgeous and frequently prepared at our house.

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Cut squash in 1/4 in (1 cm) slices.
Bring 2 cups water to a boil; add squash, salt and sugar.
2 lb yellow squash, 1 tsp salt, 1/8 tsp sugar
Cover and cook 20 minutes.
Preheat oven to 350F (180C).
Melt 4 Tbs of the butter in a small skillet.
7 tbsp butter
Add onion and cook until transparent. Set aside.
1/2 cup onion
When squash is done, drain, pressing to force out excess liquid.
Stir onion and butter into the squash.
One at a time, add the Cheddar, sour cream, Romano, white wine and salt and pepper to taste, mixing thoroughly after each addition.
1.5 cups cheddar cheese, 1 cup sour cream, 1/3 cup Romano cheese, 1/4 cup dry white wine, salt, ground black pepper
Pour squash mixture into a large casserole or individual ramekins. In skillet saute the bread crumbs in the remaining butter until well mixed.
Top casserole with the bread crumbs and bake for 20 to 30 minutes or until bubbly.
1 cup bread crumbs