2 lbs. yellow squash
1 tsp. salt
7 tbsp. butter (divided use)
1/2 c. chopped onion
1 1/2 c. grated sharp cheddar
1 c. yogurt or sour cream
1/3 c. Romano
Salt & pepper to taste
1 c. dry bread crumbs

Slice squash into 1/4 inch slices. Boil or steam or microwave until tender. Drain, pressing out liquid.

Meanwhile, melt 4 tablespoons butter in small skillet. Add onion and cook until transparent. Stir onion into squash. One at a time, add cheddar, yogurt, Romano and salt and pepper to taste, mixing thoroughly after each addition. Pour squash into large casserole.

In skillet used to cook onion, saute bread crumbs in remaining 3 tablespoons butter until well mixed and warmed through. Top casserole with the crumbs and bake at 350 degrees for 20 to 30 minutes. Serves 6 to 8.