Ingredients

• 4-5 medium yellow crookneck squash - cut in 1/4 inch slices
• 1 medium onion, chopped
• 3 tablespoons butter (divided)
• 1 tablespoon all purpose flour
• 1 heaping tablespoon sour cream
• 3 tablespoons real mayonnaise (not Miracle Whip)
• 1/4 cup heavy cream
• salt, pepper, garlic powder, Creole seasoning to taste
• 1-2 cups grated cheddar cheese
• 1/4 cup bread crumbs
• paprika

Instructions

1. Melt one tablespoon of butter in large skillet over medium high heat.
2. Add sliced squash, season with salt, pepper, garlic powder and Creole seasoning.
3. Cook about 8-10 minutes until almost tender and slightly browned.
4. Remove from skillet and place in greased baking dish.
5. In same skillet add remaining two tablespoons butter and melt over medium high heat.
6. Add chopped onions and cook until translucent, about 3 or 4 minutes.
7. Sprinkle flour over onions and continue to cook another minute, stirring constantly.
8. Slowly pour in heavy cream, reduce heat to low and simmer until beginning to thicken.
9. Remove from heat; stir in mayonnaise and sour cream.
10. Taste and add more seasoning as desired.
11. Pour cream mixture over squash in baking dish.
12. Mix well.
13. Top with grated cheese then sprinkle with bread crumbs.
14. Sprinkle with freshly ground black pepper and paprika.
15. Bake at 350 degrees about 30-40 minutes or until hot and bubbly and cheese is slightly browned.