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Squash Casserole
Yield: 6 servings

2 lb yellow squash
1 ts salt
1/8 ts sugar
7 T butter
1/2 c onion, chopped
1 to 1 1/2 cups grated sharp Cheddar
1 c sour cream
1/3 c Romano cheese, grated
1/4 c dry white wine /apple juice
Salt and pepper to taste
1 c Italian bread crumbs

Cut squash in 1/4" slices. Bring 2 cups water to a boil; add
squash, salt and sugar. Cover and cook 20 minutes.

Preheat oven to 350-degrees. Melt 4 T of the butter in a small
skillet. Add onion and cook til transparent. Set aside.

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 throughly after each addition. Pour squash mixture
into a large casserole or individual ramekins.

In skillet saute bread crumbs in the remaining butter until well
mixed. Top casserole witht he crumbs and bake for 20 to 30 minutes
or til bubbly. Makes 6-8 servings.


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