Squash Casserole (taken from Southern Living Magazine)

Try one of these recipes the next time you serve this beloved Southern side.--If I had a nickel for every squash casserole that has graced a Southern dinner table, I would, no doubt, be in the money. Whether at a church social, a holiday gathering, or family dinner, this old favorite has been the workhorse of side dishes for decades. Squash casserole is the just-right accompaniment for everything from fried chicken at a summertime Sunday lunch to roast turkey at Thanksgiving.  The main ingredient is typically yellow squash, but some recipes call for other summer squash such as zucchini. Most recipes usually include chopped onion, as well. Once you get past those two core ingredients, however, the differences begin. If that certain ingredient that defines your memory of this dish is not represented here, I apologize. Still, I'm betting that after you try these versions, one will become your OTHER favorite squash casserole.

Squash Casserole
3 pounds yellow squash, sliced
5 tablespoons butter, divided
1 small onion, chopped
1 cup shredded sharp cheddar cheese
2 large eggs, slightly beaten
1/4 cup mayo
2 teaspoons sugar
1 teaspoon salt
20 Ritz crackers, crushed

Cook squash in boiling water to cover in a large skillet 8 - 10 minutes or just until tender.
Drain well: gently press between paper towels.
Melt 4 tablespoons butter in skillet over med-high heat; add onion, and saute' 5 minutes or until tender.
Remove skillet from heat; stir in squash, cheese, and next 4 ingredients.
Spoon mixture into a lightly greased 11 x 7 inch baking dish.
Melt remaining 1 tablespoon butter.
Stir together melted butter and crushed crackers; sprinkle evenly over top of casserole.
Bake at 350 for 30 min until set.

Two-Cheese Squash Casserole
4 pounds yellow squash, sliced
4 tablespoons butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup shredded cheddar cheese 1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
8 oz. sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt

Cook squash in boiling water to cover in large skillet until tender. Drain well; gently press between paper towels.
Melt 2 tablespoons butter in skillet over med-high heat; add onion and garlic, and saute' 5 to 6 minutes or until tender.
Remove skillet from heat, stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese and next 7 ingredients.
Spoon into a lightly greased 13 x 9 baking dish
Melt remaining 2 tablespoons butter.
Stir together melted butter, remaining 1 1/2 cups breadcrumbs, 1/2 cup Parmesan cheese and garlic salt.
Sprinkle mixture evenly over top of casserole.
Bake at 350 for 35 to 40 min or until set.