Two-Cheese Squash Casserole Recipe

5.0
(2)

For a tasty and colorful twist, substitute sliced zucchini for half of the yellow squash.

Prep Time:
25 mins
Additional Time:
43 mins
Total Time:
1 hrs 8 mins
Yield:
10 to 12 servings

Ingredients

  • 4 pounds yellow squash, 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

Directions

  1. 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.

  2. 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.

  3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.

  4. Bake at 350° for 35 to 40 minutes or until set.

    Two-Cheese Squash Casserole in dish
    Jennifer Davick; Styling: Amy Burke
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