Squash Casserole

Cheesy Zucchini Casserole (a la Marisa's Dad) :-) It is very good.

cook time: 30ish minutes.

1. Peel large zucchini (and/or yellow crook neck summer squash) squash(es) and cut into quarters length-wise (removing all large seeds as needed) and then cut into small cubes (or you can shred some of the squash if desired for a finer texture). Use more squash for larger casseroles and just one or a few large squash for smaller casseroles. Remember: when cooked the squash reduces in volume. Boil until tender, then drain and gently squeeze out the remaining liquid as it cools (or your casserole will be watery). Add a little butter for flavor (but be careful not to make the mixture watery).

2. Combine cooked squash with shredded cheddar and/or shredded mozerella cheese (as desired) and add sour cream (as desired)--then season to taste with onion powder and garlic salt and some salt and pepper (but not too much as it's better to under-season this dish--especially since the cheese is probably salty).

3. Single layer the squash mixture in shallow casserole baking dish leaving a little space at the top. Bake uncovered at 350 degrees in the oven until the mixture is bubbling (maybe 30 minutes for a small caserole and 45 minutes or so for a large casserole--just keep an eye on it and you'll learn your time for your size dish and location).

4. Just before serving (i.e., for about a minute or two in the oven being careful not to allow the casserole topping to burn) top with your favorite crouton type fresh toppings (e.g., fresh Old London Toastettes (Parmesan Cheese & Garlic) flavor is very good--or fresh French's dried French Fried Onions in various flavors works quite well, etc.).