I absolutely love this time of year when the things in my garden are ready to harvest. We have been getting lots of squash, zucchini, potatoes and plenty of greens.

With squash in abundance most of the summer I try to find different ways to prepare it. I tried a new recipe last night  from one of my boards on pinterest and my husband loved it. 

First thing you'll need to do of course is wash your squash thoroughly, then cut of the ends and slice. Place the slices into a large pot and cover with water.

Cook for 8 to 10 minutes or until just tender. Drain well and remove squash from pan. Place between layers of paper towels and pat dry then set aside.

In large skillet, melt 2 tablespoons of butter.  Saute a medium chopped onion and 2 minced garlic cloves until tender (about 5 to 6 minutes).  Remove skillet from heat. In a large mixing bowl, combine the squash, onions and garlic. Add 1 cup of bread crumbs, 3/4 cup parmesan cheese, 2 cups grated cheddar cheese, 1/2 cup freshly chopped green onions, 1/2 cup fresh chopped parsley, 1 cup sour cream, 1 tsp each of salt and pepper and 2 large eggs lightly beaten. Gently stir to combine then pour into lightly greased 13x9 inch baking dish.

In a separate bowl, combine 2 tablespoons of melted butter, 1 1/2 cups bread crumbs,  3/4 cup Parmesan cheese and 1/4 teaspoon of garlic salt. Mix well then sprinkle evenly over top of casserole.  Bake at 350 degrees for 30-40 minutes or until set.

For a little extra cheesy goodness, top the casserole with more shredded cheddar cheese....which is what I did!!!

INGREDIENTS:

• 4 pounds yellow squash, sliced
• 4 Tbsp. butter, divided
• 1 large sweet onion, finely chopped
• 2 garlic cloves, minced
• 2 1/2 cups soft breadcrumbs, divided
• 1 1/2 cups shredded Parmesan cheese, divided
• 2 cups (8 oz.) shredded Cheddar cheese
• 1/2 cup chopped fresh chives
• 1/2 cup minced fresh parsley
• 1 cup sour cream
• 1 tsp. salt
• 1 tsp. pepper
• 2 large eggs, lightly beaten
• 1/4 tsp. garlic salt

In large pot, cook squash until tender. Drain well and place the squash between paper towels to take out remaining moisture; set aside. In a skillet, melt 2 Tbsp. butter over medium-high heat; add onion and garlic, saute 5 to 6 minutes or until tender. Remove from heat. In a large mixing bowl, combine the squash, onions and garlic mixture, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and the other remaining ingredients, except for the garlic salt. Spoon into a lightly greased 13×9-inch baking dish.
Melt remaining 2 Tbsp. butter and stir with remaining 1 1/2 cups breadcrumbs, 3/4 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole. (If you want,  sprinkle another 1/2 cup of Cheddar cheese on the top to make it extra cheesy.) Bake at 350 degrees for 35-40 minutes, or until set. Makes about 8-10 servings.