Two-Cheese Squash Casserole

By tjm01

Ingredients

• 4 lbs. yellow squash, sliced
• 1 large sweet onion, finely chopped
• 1 cup (4 oz) shredded Cheddar cheese
• 1/2 cup chopped fresh chives
• 1 (8 oz) container sour cream
• 1 tsp. garlic salt
• 1 tsp. freshly ground pepper
• 2 large eggs, lightly beaten
• 2 1/2 cups soft, fresh breadcrumbs, divided
• 1 1/4 cups (5 oz) freshley shredded Parmesan cheese, divided
• 2 Tbsp. butter melted

Preparation

Step 1

Preheat oven to 350 degrees. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash well.
Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13 x 9 inch baking dish.
Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
Bake at 350 degrees for 35 to 40 minutes or until set.