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Two-Cheese Squash Casserole

Two-Cheese Squash Casserole
Photo: Jennifer Davick; Styling: Amy Burke
Prep time 25 mins
Other time 43 mins
Yield

Makes 10 to 12 servings

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

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

How to Make It

  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.