Squash Casserole

by Kim

4 lb yellow squash, sliced
1 large sweet onion, finely chopped
1 cup freshly shredded Cheddar cheese
1 cup mayonnaise
2 Tbsp chopped fresh basil
1 tsp garlic salt
1 tsp freshly ground pepper
2 large eggs, lightly beaten
2 cups soft, fresh bread crumbs, divided
1 1/4 cups freshly shredded Parmesan cheese, divided
2 Tbsp butter, melted
1/2 cup crushed French fried onions

Preheat oven to 350 degrees.

Cook yellow squash and onion in boiling water to cover in a dutch oven 8 minutes or just until veggies are tender; drain well.

Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup bread crumbs, and 3/4 cup Parmesan cheese.  Spoon into a lightly greased 13x9 inch baking dish.

Stir together melted butter, French fried onions, and remaining 1 cup bread crumbs and 1/2 cup Parmesan cheese.  Sprinkle over squash mixture.

Bake at 350 degrees for 35 to 40 minutes or until set.