Two-Cheese Squash Casserole
Ingrediënten
Makes 8 to 10 servings / Prep: 30 min., Cook: 20 min., Bake: 40 min.
- 4 pounds yellow squash sliced
- 4 tablespoons butter or margarine divided
- 1 large sweet onion finely chopped
- 2 garlic cloves minced
- 2½ cups soft breadcrumbs divided
- 1¼ cups shredded Parmesan cheese divided
- 1 cup 4 ounces shredded Cheddar cheese
- ½ cup chopped fresh chives
- ½ cup minced fresh parsley
- 1 8-ounce container sour cream
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 large eggs lightly beaten
- ¼ teaspoon garlic salt
Instructies
- Cook the sliced yellow squash in boiling water in a large skillet for 8 to 10 minutes or until just tender.
- Drain well and gently press between paper towels to remove excess moisture.
- In the same skillet, melt 2 tablespoons of butter over medium-high heat.
- Add the finely chopped onion and minced garlic, and sauté for 5 to 6 minutes or until tender.
- Remove the skillet from heat and stir in the cooked squash, 1 cup of breadcrumbs, ¾ cup of Parmesan cheese, and the next 7 ingredients.
- Spoon this mixture into a lightly greased 13x9-inch baking dish.
- Melt the remaining 2 tablespoons of butter.
- Stir together the melted butter, the remaining 1½ cups of soft breadcrumbs, ½ cup of Parmesan cheese, and garlic salt.
- Sprinkle this mixture evenly over the top of the casserole.
- Bake the casserole at 350°F (175°C) for 35 to 40 minutes or until it's set.
- Enjoy your Two-Cheese Squash Casserole!
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