Two-Cheese Squash Casserole
Niva Patel
ingredients
- 4 lb yellow squash, sliced
- 4 tbsp unsalted butter, divided
- 1 large sweet onion, finely chopped
- 2 garlic cloves, minced
- 2 1/2 cups soft breadcrumbs, divided
- 1 1/4 cups shredded Parmesan cheese, divided
- 1 cup (4 oz) shredded cheddar cheese
- 1/2 cups chopped fresh chives
- 1/2 cup minced fresh parsley
- 1 (8 oz) container sour cream
- 1 tsp salt
- 1 tsp pepper
- 2 large eggs, beaten
- 1/4 tsp garlic salt
directions
- 1
Preheat oven to 350 degrees. Cook squash in boiling water for 8 to 10 minutes or until tender. Drain well; gently press between paper towels.
- 2
Melt 2 tbsp butter in skillet over medium-high heat; add onion and garlic, and saute 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, cheddar cheese, chives, parsley, sour cream, salt, pepper and eggs. Spoon mixture into a lightly greased 13 x 9 inch baking dish.
- 3
Melt remaining 2 tbsp butter. Stir together melted butter and remaining 1 1/2 cups of breadcrumbs, 1/2 cup Parmesan cheese and garlic salt. Sprinkle evenly over casserole.
- 4
Bake at 350 degrees fro 35 to 40 minutes or until set.
Source: Niva Patel
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