Squash Casserole That Will Soothe Your Soul

This is absolutely the best squash dish I have ever eaten so I'm sharing it with you. I hope you'll enjoy it as much as I do! Thanks to my good friend Carolyn for sharing it with me.

2 yellow squash
2 zucchini ..use just one type of these squash or a combination of both. If you're going to dice the zucchini, it's best to peel them. If your slicing them, the peeling will be alright left on.
In a big pot add 1/4 stick of butter to melt on medium heat. Cut up your squash and add to the pot with 1/3 of grated medium onion, 1 tsp. of powdered chicken bouillon and salt and pepper to taste.
Cook the squash, turning frequently until it's within 5 minutes of being done.
In the meantime mix 1/3 cup of a good mayonnaise (do not use Miracle Whip) and not quite 1/4 cup of sour cream together. Drain and rinse 1-8 oz. can of water chestnuts and chop them to a size that pleases you but do not mince them, cut them a size that will leave "crunch" to the soft squash.
When the squash have cooked to a soft stage, drain any liquid that is in the pot. Add the mayonnaise, sour cream and water chestnuts to the squash, mixing them together well and pour into a casserole dish, pour 1/4 stick of melted butter over the top evenly.
Lightly brown some panko bread crumbs in butter and sprinkle over the top. Bake at 350 degrees for about 30 minutes. If you make a large casserole like I did, it may take 40 minutes. But it's delicious. Enjoy!