4 yellow crook-neck squash
4 zucchini squash
1 bunch green onions
16 oz. shredded Cheddar cheese
16 oz. shredded Monterey Jack cheese
1/4 c. butter
1 (8 oz.) box croutons
Parmesan cheese

Dot bottom of (8 x 12 x 2 inch) casserole dish with butter. Slice both types of squash thinly and put layer of squash in bottom of dish. Cover with layer of chopped green onions, then layer of shredded Cheddar and Monterey Jack cheese. Add alternating layers of squash, onions, and cheese, ending with a layer of squash on top until pan is nearly full. Cook at 350 degrees for 25 to 30 minutes. Remove from oven, add layer of croutons, sprinkled with Parmesan cheese, cook 10 minutes more. Serves 6.