Parmesan Cheddar Squash Casserole

Parmesan Cheddar Squash Casserole
Parmesan Cheddar Squash Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    lbs. yellow squash, sliced (about 8 cups)

  • 4

    Tbsp. butter; divided

  • 1

    large sweet onion, finely chopped

  • 2

    garlic cloves, minced

  • 2 1/2

    cups soft bread crumbs, divided

  • 1 1/2

    cups shredded Parmesan cheese, divided

  • 2

    cups (8 oz.) shredded Cheddar cheese

  • 1/2

    cup chopped fresh chives

  • 1/2

    cup minced fresh parsley

  • 1

    cup sour cream

  • 1

    tsp. salt

  • 1

    tsp. pepper

  • 2

    large eggs, lightly beaten

  • 1/4

    tsp. garlic salt

Directions

In a large skillet, cook squash, covered in boiling water for 8-10 minutes or until tender. Drain well. Remove from skillet, gently press squash between paper towels to take out remaining moisture. Then in the same skillet, melt 2 Tbsp. butter over medium-high heat. Add onions and garlic. Saute 5-6 minutes until tender. Remove skillet from heat; stir in squash, l cup breadcrumbs, 3/4 cup Parmesan cheese and other remaining ingredients, excep0t for garli8c salt. Spoon into lightly greased 13x9" pan. Melt remaining 2 Tbsp. butter and stir in remaining 1 1/2 Cups breadcrumbs, 3/4 cup Parmesan cheese, and garlic salt. Sprinkle mixture over casserole. (If you want, you can sprinkle another 1/2 cup Cheddar cheese on top to make it extra cheesy). Bake at 350 for 35-40 minutes.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: