Two-Cheese Squash Casserole
This recipe is the perfect compliment for a basket full of fresh yellow squash. The tangy cheddar combined with the sweeter Parmesan cheese are the perfect complement to the fresh squash. The bread crumbs and chives add the finishing touch.
Ingredients
- 3 pounds yellow squash sliced
- 1 yellow onion finely chopped
- 1 cup cheddar cheese 4 oz.
- 1/2 cups chives
- 1 sour cream 8-oz. container
- 1 tsp salt garlic salt
- 1 tsp black pepper
- 2 egg lightly beaten
- 2 1/2 cups bread crumbs fresh breadcrumbs, divided
- 1 1/4 cups Parmesan cheese freshly shredded divided, 5 oz.
- 2 tbsp salted butter melted
- olive oil
Instructions
- 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.
- 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° for 35 to 40 minutes or until set.
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