Squash Casserole - cooking recipe

Ingredients

2 lb. yellow squash
1 tsp. salt
1/8 tsp. sugar
7 Tbsp. butter or margarine, divided
1/2 c. onion, chopped
1 to 1 1/2 c. grated Cheddar cheese
1 c. sour cream
1/3 c. Romano cheese
salt and pepper to taste
1 c. dry Italian bread crumbs

Preparation

Cut squash into 1/4-inch slices.
Bring 2 cups water to a boil; add squash, salt and sugar.
Cover and cook 20 minutes. Preheat oven to 350\u00b0.
Melt 4 tablespoons of the butter in a small skillet.
Add onion and cook until transparent.
After squash is tender, drain and add all of onion mixture.
Mix together in casserole dish.
One at a time, add the Cheddar, sour cream Romano, salt and pepper (I usually use white pepper) to taste, mixing thoroughly after each addition. Pour squash mixture into a large casserole dish.
In skillet, saut bread crumbs in the remaining butter until well mixed.
Top casserole with the bread crumbs and bake 20 to 30 minutes or until bubbly.
Makes 6 to 8 servings.