2 lbs. yellow squash
1 tsp. salt
1/8 tsp. sugar
7 tbsp. butter (divided use)
1/2 c. chopped onion
1 1/2 c. grated NY Cheddar (sharp)
1 c. sour cream
1/3 c. grated Romano
1/4 c. dry white wine
Salt and pepper to taste
1 c. dry bread crumbs

Cut squash into 1/4 inch slices. Bring 2 cups water to a boil; add squash, salt and sugar. Cover saucepan and cook over moderate heat 20 minutes or until squash is tender.

Meanwhile, melt 4 tbsp. butter in small skillet. Add onion and cook until transparent. Set aside.

When squash is done, drain, pressing to force out excess liquid. Stir onion and butter into the squash.

One at a time, add Cheddar, sour cream, Romano, white wine and salt and pepper to taste, mixing thoroughly after each addition.

Pour squash mixture into large casserole. In skillet used to cook onion, saute bread crumbs in the remaining butter until well mixed and warmed through. Top casserole with the crumbs and bake at 350 degrees for 20 to 30 minutes or until bubbly. Serves 6-8.