Parmesan Squash Casserole

~With the garden growing well so far this year, the other night Jan decided to do something with ~straight neck yellow squash so she went looking for a recipe on the Internet and she came up with ~the one that is attached below.  Unfortunately, we did not have all of the called for ingredients, so ~she "tweaked" the recipe.  To start with, as there are only the two of us, she cut the recipe in half.  ~We did not have feta cheese, so she substituted roughly grated mozzarella for the feta.  She then ~put the recipe together as instructed except that she did not top with the additional cheeses ~before baking.  Before putting the casserole into the oven, she covered it with aluminum foil and ~then baked at 375 degrees for thirty minutes, then she uncovered, and topped with the additional ~mozzarella and parmesan cheese, returned to the oven and baked for ten additional minutes.  ~After removing from the oven, it rested for five minutes before serving.  We really enjoyed this dish ~and we hope that you will enjoy it too.   

~**Our small garden served us well by providing us with the yellow squash and the tomatoes.