Name: Two Cheese Squash Casserole
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0F.
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 saute 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 350u00b0F for 35-40 minutes or until set.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Two Cheese Squash Casserole

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