Two-Cheese Squash Casserole

By t1bishop

HANDS-ON TIME: 2S MIN. TOTAL TIME: 1 HR.,
8 MIN.
For a tasty and colorful twist,
substitute sliced zucchini for half
of the yellow squash.

Ingredients

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

Preparation

Step 1

1. Preheat oven to 350°. Cook
yellow squash and onion in boiling
water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.
2. 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.
3. Stir together melted butter and
remaining 1 1/2 cups bread crumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
4. Bake at 350° for 35 to 40 minutes or until set.