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
Details
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.
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