Two-Cheese Squash Casserole |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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For a tasty and colorful twist, substitute sliced zucchini for half of the yellow squash. Ingredients:
4 pounds yellow squash, sliced |
1 large sweet onion, finely chopped |
1 cup (4 oz.) shredded cheddar cheese |
1/2 cup chopped fresh chives |
1 (8-oz.) container sour cream |
1 teaspoon garlic salt |
1 teaspoon freshly ground pepper |
2 large eggs, lightly beaten |
2 1/2 cups soft, fresh breadcrumbs, divided |
1 1/4 cups (5 oz.) freshly shredded parmesan cheese, divided |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.
2. Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
4. Bake at 350° for 35 to 40 minutes or until set.
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