Method
1-Begin by slicing approximately four cups of: Begin by slicing approximately four cups of yellow squash into thin rounds, aiming for uniformity for even cooking. Next, chop one medium onion finely.
2-In a large skillet, heat two tablespoons: In a large skillet, heat two tablespoons of olive oil over medium heat. Once hot, add the chopped onions and sauté for about 5-7 minutes, or until they become translucent and fragrant.
3-In a spacious mixing bowl, combine the: In a spacious mixing bowl, combine the sautéed onions with the sliced yellow squash, two cups of shredded cheddar cheese (reserve half for topping), one cup of milk, two beaten eggs, one cup of breadcrumbs, one teaspoon of garlic powder, a pinch of black pepper, and salt to taste. Stir until well blended.
4-Preheat your oven to 350°F (175°C): Preheat your oven to 350°F (175°C). Grease a 9×13 inch casserole dish with butter or cooking spray. Pour the combined mixture into the prepared dish, spreading it out evenly.
5-Sprinkle the reserved shredded cheddar cheese evenly: Sprinkle the reserved shredded cheddar cheese evenly over the top of the mixture in the casserole dish. Place it in the preheated oven and bake for about 30-35 minutes, or until the top is golden and bubbly.
6-Once baked, remove the casserole from the: Once baked, remove the casserole from the oven and let it rest for 5-10 minutes before serving.