Eila's Creamy Winter Squash and Rice Casserole - Walter Stewart's Market

Ingredients

• 1 ½ – 2 medium squash*, seeded and thinly sliced
• 2 onions, thinly sliced
• 2 cups broth or white wine
• 2 cups brown or wild rice, cooked**
• 1 cup sour cream
• 1 cup sharp cheddar, grated
• ¾ cup Italian breadcrumbs
• 3 eggs, beaten
• ½ cup Parmesan, shredded
• oil or cooking spray