Two-Cheese Squash Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This squash casserole recipe is a hit with our users who make it for everything from family dinners to holiday buffets. It's rich, creamy, and sure to satisfy. Ingredients:
4 pounds yellow squash, sliced |
4 tablespoons butter or margarine, 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 ounces) shredded cheddar cheese |
1/2 cup chopped fresh chives |
1/2 cup minced fresh parsley |
1 (8-ounce) container sour cream |
1 teaspoon salt |
1 teaspoon freshly ground pepper |
2 large eggs, lightly beaten |
1/4 teaspoon garlic salt |
Directions:
1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.
2. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
4. Bake at 350° for 35 to 40 minutes or until set.
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