TWO CHEESE SQUASH CASSEROLE

Two-Cheese Squash Casserole

If you have a bumper crop of zucchini or any other summer squash this recipe will come in handy. Use all zucchini, or all crook neck or mix up the squash you use

Two-Cheese Squash Casserole


Source:Southern Living
Prep Time: 25 minutes
Other: 43 minutes
Yield: Makes 10 to 12 servings


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

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.