Two Cheese Squash Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Make this with yellow squash, zucchini, or a combination of both. Great late summer side dish. Ingredients:
4 lbs yellow squash, sliced |
4 tablespoons butter, divided |
1 large onion, finely chopped |
2 garlic cloves, minced |
2 1/2 cups soft breadcrumbs, divided |
1 1/4 cups freshly grated parmesan cheese, divided |
1 cup grated cheddar cheese |
1/2 cup chopped fresh chives |
1/2 cup minced fresh italian parsley |
8 ounces sour cream |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
2 large eggs, beaten |
1/4 teaspoon garlic salt |
Directions:
1. Preheat oven to 350°F.
2. Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well and gently press between paper towels.
3. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5-6 minutes or until tender. Remove skillet from heat, stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13x9-inch baking dish.
4. Melt remaining butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
5. Bake at 350°F for 35-40 minutes or until set.
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