HELP...

I have squash running out of my ears!!

For those of you who have a garden and have more squash than you know what to do with or have been given squash by someone else who has it running out their ears, than the following two recipes are for you. I am always looking for different ways to fix it so it doesn't go to waste so try these recipes. They are awesome and so tasty. Feel free to half the first recipe if you have a small family since it makes a bunch. Also, feel free to add half squash and half zucchini or all zucchini if that's what you have. I have had it both ways and it tastes good to even the pickiest of eaters in my family

Summer Squash & Sour Cream Casserole

12 c. sliced yellow squash
1 large onion
1/3 c. oil or butter (I always use butter but use what you have)
salt and pepper to taste
1 quart whole tomatoes (optional) (I never use tomatoes and it's still tasty)
1 t. ground cumin
1 c. sour cream
3 c. grated cheddar or Monterey Jack

Slice squash into thin rounds. Thinly slice onion. Heat oil or butter in large frying pan. Add squash and stir to coat with oil. Liberally sprinkle with salt and fry, stirring often until tender. Add onions and cook until soft, stirring often.

Preheat oven to 375

Add tomatoes with juice, cumin, and pepper. Break up tomatoes with a large spoon or spatula and stir. Cook until tomatoes are hot. Remove from heat. Stir in the sour cream and add one cup of the grated cheese. Lightly butter a 9x13 baking dish. Pour into the squash mixture and bake until mixture is bubbly and hot all the way through. Spread remaining grated cheese evenly over top and bake until cheese is melted and lightly browned.

Crusty Summer Squash Bake

For the casserole:
2 lbs yellow squash
1 large onion
3 T. butter
salt and pepper to taste
1 c. sour cream

For the crust:
2 T. butter
1 c. bread crumbs
1 T. parsley flakes
1 t. paprika

Cut squash into 1/2 inch chunks. Coarsely chop onion. Heat butter in large frying pan. Cook squash and onion until soft. Sprinkle with salt and pepper to taste. Add sour cream and stir well.

Preheat oven to 375

Lightly grease a casserole dish and transfer mixture into it. Melt butter in a frying pan. Combine the rest of the crust ingredients. Stir. Sprinkle over squash. Bake for 30-45 minutes until casserole is bubbly and topping is crispy.