Two-Cheese Squash Casserole
Pam McCoy
ingredients
- 4 lbs. yellow squash, sliced
- 4 tbs. butter, divided
- 1 lg. sweet onion, finely chopped
- 2 minced garlic cloves
- 2 1/2 c soft bread crumbs, divided
- 1 c (4 oz.) shredded parmesan
- 1 c (4 oz.) shredded cheddar
- 1/2 c minced fresh parsley
- 1 8 oz. container of sour cream
- 1 tsp. salt
- 1 tsp. ground pepper
- 2 lg. eggs, lightly beaten
- 1/4 tsp. garlic salt
directions
- 1
1. Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well, gently pressing between paper towels.
- 2
2. Melt 2 tbsp. butter in a skillet over medium-high heat; add onion and garlic, and saute 2 to 3 minutes until tender. Remove skillet from heat; stir in squash, 1 c. bread crumbs, 3/4 c. Parmesan, 1 c. cheddar, and next 6 ingredients. Spoon into lightly greased 13 x 9-inch baking dish.
- 3
3. Melt remaining 2 tbsp. butter. Stir together melted butter, garlic salt, remaining 1/2 c. soft bread crumbs, and remaining 1/2 c. Parmesan. Sprinkle mixture evenly over top of casserole.
- 4
4. Bake at 350 degrees for 35 to 40 minutes or until set.
Source: Pam
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