Parmesan Cheddar Squash Casserole

By sklesley

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

Preparation

Step 1

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.