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Two-Cheese Squash Casserole

9/22/2014, 10:36 a.m.
SERVINGS: 12

SERVINGS: 12

Ingredients

  • 4 lb yellow summer squash, sliced
  • 1 large sweet onion, finely chopped (1 cup)
  • 2 ½ cups soft bread crumbs
  • 1 ¼ cups freshly grated Parmesan cheese (5 oz)
  • 1 container (8 oz) sour cream
  • 1 cup shredded Cheddar cheese (4 oz)
  • ½ cup chopped fresh chives
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground pepper
  • 2 eggs, slightly beaten
  • 2 tablespoons butter or margarine, melted

Directions

  1. Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In Dutch oven, heat 4 quarts (16 cups) water to boiling. Add squash and onion; cook uncovered 8 minutes or just until tender. Drain well.
  2. In large bowl, stir together squash mixture, 1 cup of the bread crumbs, 3/4 cup of the Parmesan cheese, the sour cream, Cheddar cheese, chives, garlic salt, pepper and eggs. Spoon into casserole.
  3. 
In small bowl, mix remaining 1 1/2 cups bread crumbs and 1/2 cup Parmesan cheese with melted butter. Sprinkle over squash mixture.
  4. 
Bake uncovered 35 to 40 minutes or until set. Let stand 5 minutes before serving.