Food and Recipes Dish Casserole Two-Cheese Squash Casserole Recipe 5.0 (2) 2 Reviews For a tasty and colorful twist, substitute sliced zucchini for half of the yellow squash. By Southern Living Editors Southern Living Editors Since 1966, the editors of Southern Living have been carrying out the mission of the brand: to bring enjoyment, fulfillment, and inspiration to our readers by celebrating life in the South. We inspire creativity in their homes, their kitchens, their gardens, and their personal style. We are a friend they can trust, a guide to the seasons, a helping hand during the holidays, and a relentless champion of the Southern way of life. Southern Living's editorial guidelines Updated on February 5, 2018 Print Rate It Share Share Tweet Pin Email 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 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. Jennifer Davick; Styling: Amy Burke Rate it Print