Tasty Tuesday, February 17

This is in memory of a friend who had gotten it from one of the many restaraunts she had worked at.

Cass’ Squash Casserole

1 lb yellow squash, sliced into 1/3 inch slices
1/2 cup onion, chopped
1/2 cup grated cheddar cheese
2 Tbl. Grated Parmesan or Romano cheese
1/4 cup dry white wine
1/2 cup sour cream
1/2 cup bread crumbs
1/3 cup butter

Cook squash with onions until tender, drain.
In casserole dish, add cheeses and sour cream. Salt and pepper to taste. Add squash, onions and wine.
Melt butter and combine with bread crumbs until mixed, evenly top the squash mixture.
Bake at 350 degrees until bubbly, 15-20 minutes.