Squash Casserole

This recipe was edited or something. It used to have basil in it and fried onions. I made it just six months ago, so it's changed since then. I even have a print out. 4 pounds of sliced yellow squash1 large onion, chopped1 cup of shredded cheddar cheese1 cup of mayonnaise2 TB of basil1 TS garlic salt1 TS ground pepper2 large eggs, beaten2 cups of breadcrumbs1 &1/4 cups parmesan cheese2 TB of melted butter1/2 cup French's fried onionsBake at 350 for 35-40 minutesCook the squash and onions for 8 minutes, boiling. Drain and set aside. Combine this with cheddar cheese, the next five ingredients, 1 cup of breadcrumbs, and 3/4 cup parmesan cheese. Spoon into a 13x9 inch dish. Stir together melted butter, fried onions, and remaining 1 cup of breadcrumbs with 1/2 cup parmesan cheese. Sprinkle over the dish and bake. 

This is by far the best squash casserole recipe I've ever had and my guests always ask for this recipe. It is more souffle-ish than most and very light despite the heavy ingredients. It's a keeper and worth the work for special occasions.