Parmesan-Cheddar Squash Casserole
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| PARMESAN-CHEDDAR SQUASH CASSEROLE | |
| 4 pounds | 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 |
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.
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. This makes 8-10 servings.
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