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Two-Cheese Squash Casserole

Yield Makes 8 to 10 servings
This squash casserole recipe is a hit with our users who make it for everything from family dinners to holiday buffets. It's rich, creamy, and sure to satisfy.

Ingredients

  • 4 pounds yellow squash, sliced
  • 4 tablespoons butter or margarine, divided
  • 1 large sweet onion, finely chopped
  • 2 garlic cloves, minced
  • 2 1/2 cups soft breadcrumbs, divided
  • 1 1/4 cups shredded Parmesan cheese, divided
  • 1 cup (4 ounces) shredded Cheddar cheese
  • 1/2 cup chopped fresh chives
  • 1/2 cup minced fresh parsley
  • 1 (8-ounce) container sour cream
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 2 large eggs, lightly beaten
  • 1/4 teaspoon garlic salt

How to Make It

  1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

  2. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch baking dish.

  3. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.

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