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Two-Cheese Squash Casserole
Two-Cheese Squash Casserole
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Creamy two-cheese summer squash casserole - a comforting side dish favorite.
Ingredients:
  • 4 lb yellow summer squash, sliced
  • 1 large sweet onion, finely chopped (1 cup)
  • 2 1/2 cups soft bread crumbs
  • 1 1/4 cups freshly grated Parmesan cheese (5 oz)
  • 1 container (8 oz) sour cream
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup chopped fresh chives
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground pepper
  • 2 eggs, slightly beaten
  • 2 tablespoons butter or margarine, melted
Instructions:
  • Preheat oven to 350°F. Grease a 3-quart casserole dish. In a Dutch oven, bring 4 quarts (16 cups) of water to a boil. Add squash and onion and cook uncovered for 8 minutes until tender. Drain thoroughly.
  • Combine squash mixture, 1 cup bread crumbs, 3/4 cup Parmesan cheese, sour cream, Cheddar cheese, chives, garlic salt, pepper, and eggs in a large bowl. Transfer to a casserole dish.
  • Combine the remaining 1 1/2 cups bread crumbs and 1/2 cup Parmesan cheese with melted butter in a small bowl, then sprinkle over the squash mixture.
  • Bake without a cover for 35-40 minutes until firm. Allow it to rest for 5 minutes before enjoying.

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