Two-Cheese Squash Casserole

Photo: Jennifer Davick; Styling: Amy Burke

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

Prep time: 25 minutes
Other time: 43 minutes
Yields: Makes 10 to 12 servings


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

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.


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