lb yellow squash, sliced (1 pound of squash yields about 2 cups sliced, so you’d need about 8 cups
4
tbsp butter, divided
1
large sweet onion, finely chopped
2
garlic cloves, minced
2 1/2
cups soft breadcrumbs, divided
1 1/2
cups shredded Parmesan cheese, divided
2
cups (8 oz) shredded Cheddar cheese
1/2
cup chopped fresh chives
1/2
cup minced fresh parsley
1
cup sour cream
1
tsp salt
1
tsp pepper
2
large eggs, lightly beaten
1/4
tsp garlic salt
Directions
1.
In large skillet, cook squash, covered in boiling water, for 8-10 minutes or until tender. Drain well and remove squash from skillet; gently press squash between paper towels to take out remaining moisture and set aside. Then, in same large skillet, melt 2 Tbsp. butter over medium-high heat; add onion and garlic, and saute 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and the other remaining ingredients, except for the garlic salt. Spoon into a lightly greased 13×9-inch baking dish.
2.
Melt remaining 2 Tbsp. butter and stir with remaining 1 1/2 cups breadcrumbs, 3/4 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole. (If you want, you can also sprinkle another 1/2 cup of Cheddar cheese on the top to make it extra cheesy.) Bake at 350 degrees for 35-40 minutes, or until set.
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By
Brandi
