Next week is the crowning glory in any home cook’s tiara: Thanksgiving (proper American Thanksgiving, mind you). And if you’re looking for something slightly different yet still familiar, have I got the side for you.

A squash casserole. There are no real thrills, no re-inventing the wheel, just a straight up delectable squash casserole.

Now this recipes calls for grated Parmesan cheese; that means the real deal, people. Not of that nasty stuff you shake out of a green can. If you ask real nice at the cheese counter at any supermarket, they will be happy to direct you to it.

Believe me, you will taste the difference and wondered why you even bothered with the green can.

Squash Casserole

1 medium chopped onion

8 cups sliced zucchini or yellow squash (about 2 1/2 lbs.)

2 cups cooked brown rice

1 cup fat-free sour cream

1 cup shredded cheddar cheese (you can use light or lowfat cheese, if you want)

1/4 cup freshly grated Parmesan cheese

1/4 cup Italian-seasoned breadcrumbs

1/2 tsp. salt

1/2 tsp. pepper

2 lightly beaten eggs

Preheat oven to 375 degrees. Saute’ the onion on medium-high heat in a large skillet for about 3 minutes; you want to soften it. Add the squash—gently, I know it seems like a lot but trust me, it cooks down—and continuing sauteeing for about 10 to 12 minutes, or until softened. Remove skillet from heat. Drain; partially mash with potato masher. Combine squash mixture, cooked rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper and eggs in a large bowl; mix well. Spoon mixture into a 9-by-13-inch baking dish. Bake in oven for about 15 to 20 minutes, checking on it to ensure it doesn’t get too brown. You want it to get bubbly. Once it has hit that, remove from oven. Fire up the broiler. Sprinkle with remaining Parmesan cheese. Broil the whole thing for about 1 to 3 minutes or until lightly browned.