Two of our favorite vegetables to grow have been green beans and squash. It’s quite a joy for me to indulge in night after night, as the summer plods along. But I am happy to say, I can now experience the brightness of fresh vegetables harvested right from my backyard. I still refuse to touch the garden, for fear that I will kill everything with the slightest glance. That is, until my husband and I bought a house and he decided to pull together a garden himself. That was the one trait my mother did not pass down to me, so I tend to avoid gardening every year. I don’t know about you, but I am not one that is blessed with a green thumb, as much as I wish I had one. Of course, I’ve sauteed the vegetables together before, but this is my new favorite way to devour them in one bite. I didn’t realize just how well green beans and yellow squash go together until I tried the combination in this side dish recipe. It is a lighter version that highlights the freshness of the vegetables while still being creamy, with a crunchy topping that isn’t the least bit greasy like those fried onions tend to be. The truth is, this dish is not simply a replica that heavy green bean casserole that you know and love (or if you are like me, kind of loathe…) made with fresh ingredients. I know you might be thinking, “Oh, that casserole is probably way too heavy for summer… Why is she bringing that recipe out now?” Well, that classic recipe just got a facelift, in time to celebrate all those fresh green beans and yellow squash you are currently growing in your summer garden, and that are calling to you from bins and baskets at the local market. You know that green bean casserole that is always brought out at Thanksgiving? The one that is made with condensed soup and topped with fried onions (and is honestly getting a wee bit dated in my book…)?