ISO: Summer Squash Casserole (using Cheddar and sour cream)

Here is one, but I haven't tried it.

SUMMER SQUASH CASSEROLE
Source: Mimi's

2 lg. zucchini squash, cubed
2 lg. yellow squash, cubed
2-3 lg. carrots, julienned
1/2 onion, chopped (Vidalia was great)
1/2 red bell pepper, chopped
Salt & freshly grated pepper to taste
1/2 tsp. celery seed ('cause we like it)
1/2 cup butter or margarine
1 cup grated cheddar cheese (i used 1 1/2 cups)
1 cup sour cream (I used about 3/4 of the pint)
1/2 tsp. chopped chives
1/2 tsp. paprika
A few drops Tabasco Sauce (optional)
1 cup breadcrumbs
Parmesan cheese, freshly grated

Preheat oven to 350 degrees F.

Prepare veggies: julienne carrots, cut squash in chunks. Cook for a few minutes in boiling, salted water; drain thoroughly.

Make a sauce from the butter, cheddar, sour cream, salt, chives and paprika (I omitted the salt here, but kicked the flavor up a bit with a few drops of Tabasco
Sauce, to taste). (I didn't have a burner free at the time, so I microwaved and stirred, etc. until it came together as a sauce, then taste and adjusted seasonings.)

Put drained, par-boiled squash and carrots in a 3 quart casserole dish. (Now I liberally sprinkled over some chopped red peppers and Vidalias leftover from a
weekend BBQ, then lightly salt and peppered, then added a sprinkle of celery seed over all, to taste.)

Pour sauce over the top. Sprinkle breadcrumbs on top and dot with butter. Sprinkle Parmesan cheese over the crumbs.

Bake at 350 degrees F for about 30 minutes, uncovered, until heated through. Enjoy!