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Two-Cheese Squash Casserole

Deel op Facebook Print Recipe

Ingredients

Makes 8 to 10 servings / Prep: 30 min., Cook: 20 min., Bake: 40 min.

  • 4 pounds yellow squash sliced
  • 4 tablespoons butter or margarine divided
  • 1 large sweet onion finely chopped
  • 2 garlic cloves minced
  • 2½ cups soft breadcrumbs divided
  • 1¼ cups shredded Parmesan cheese divided
  • 1 cup 4 ounces shredded Cheddar cheese
  • ½ cup chopped fresh chives
  • ½ cup minced fresh parsley
  • 1 8-ounce container sour cream
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 large eggs lightly beaten
  • ¼ teaspoon garlic salt

Instructions

  • Cook the sliced yellow squash in boiling water in a large skillet for 8 to 10 minutes or until just tender.
  • Drain well and gently press between paper towels to remove excess moisture.
  • In the same skillet, melt 2 tablespoons of butter over medium-high heat.
  • Add the finely chopped onion and minced garlic, and sauté for 5 to 6 minutes or until tender.
  • Remove the skillet from heat and stir in the cooked squash, 1 cup of breadcrumbs, ¾ cup of Parmesan cheese, and the next 7 ingredients.
  • Spoon this mixture into a lightly greased 13x9-inch baking dish.
  • Melt the remaining 2 tablespoons of butter.
  • Stir together the melted butter, the remaining 1½ cups of soft breadcrumbs, ½ cup of Parmesan cheese, and garlic salt.
  • Sprinkle this mixture evenly over the top of the casserole.
  • Bake the casserole at 350°F (175°C) for 35 to 40 minutes or until it's set.
  • Enjoy your Two-Cheese Squash Casserole!
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Course; Casserole / Cheese