For this recipe Mary (I) reviewed about 6 or 8 recipes from the Food Network ap and then just went with what we had on hand.

Preheat oven to 350

Yellow Squash – I had 5 medium sized, sliced
Zucchini – 2 large – sliced
2 to 3 tbl of butter depending on the amount of squash
2 strips of bacon – I had thick sliced pecan smoked
1 medium to large onion
3 pods of garlic – minced
red pepper flakes – to taste
1/2 cup sour cream – again this depends on the amount of squash
1/2 cup le Greuyere cheese – again depends on taste and amount of squash
1/2 cup of Asiago cheese
salt and pepper – to taste
1 can of fried onion – Used for toppers of casseroles unless Kelley is around and then they are all eaten as snacks and there are none for the dish.

1. In a large skillet saute the onion and bacon till the onion begins to be translucent.  The bacon should be cooked but not crisp.
2. Add butter and red pepper flakes till butter is melted.
3. Add squash and garlic. Stir occasionally  to mix the onions and bacon with the squash.  Cook until squash is slightly soft.
4. Pour everything from the skillet into a large bowl.  Immediately fold in the sour cream, salt & pepper and cheeses.
5. Pour this into a greased baking dish. Top with the onions and bake for 20 minutes (depending on the amount you have made) – I turned it off once it started bubbling.  It sat in the heated oven until Tom got home.

Man was it good.  Lots of leftovers which were awesome.