Two Cheese Squash Casserole

4 pounds yellow squash, sliced
4 T butter
1 large onion, finely chopped
2 garlic cloves, minced
2 ½  c soft breadcrumbs, divided
1 ¼ c shredded Parmesan cheese, divided
1 c shredded cheddar cheese
¼ c chopped fresh chives (optional)
½ c minced fresh parsley
1- 8oz container sour cream
1 tsp. salt
1 tsp. pepper
2 large eggs, lightly beaten
¼ tsp. garlic salt

Cook squash in boiling water to cover in a Dutch oven 8 to 10 min or just until tender. Drain well.

Melt 2 T. butter in Dutch oven over medium-high heat; add onion and garlic, and sauté 5 to 6 min or until tender. Remove skillet from heat; stir in squash, 1 c breadcrumbs, ¾ c parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13x9 baking dish.

Melt remaining 2T butter. Stir together melted butter, reaming 1 ½ c Parmesan cheese, and garlic salt. Sprinkle mixture evenly over casserole.

Bake at 350o for 35 to 40 min. or until set.