Two Cheese Squash Casserole Recipe
This Two-Cheese Squash Casserole is a delicious dinner that can be on the table in less than an hour.
Calories 574kcal
Ingredients
- 4 pounds yellow squash sliced
- 4 tablespoons butter or margarine divided
- 1 large sweet onion finely chopped
- 2 garlic cloves minced
- 2 ½ Cup(s) soft breadcrumbs divided
- 1 ¼ Cup(s) shredded Parmesan cheese divided
- 1 Cup(s) 4 ounces shredded Cheddar cheese
- ½ Cup(s) chopped fresh chives
- ½ Cup(s) 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
Instructions
- Preheat oven to 350°
In a large skillet over medium-high heat, add squash and enough water to cover it. Boil for 10 minutes or until tender. Drain well; gently press between paper towels to dry.
Using the same skillet, add 2 tbsp butter, onion and garlic. Sauté 5 to 6 minutes or until tender. Remove skillet from heat; add squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese and all of the cheddar cheese, chives, parsley, sour cream, salt, pepper and eggs.
Spray a 13- x 9-inch baking dish with non-stick cooking spray and then spoon the squash mix into the baking dish.
Again, using the same skillet. Add the remaining butter, breadcrumbs and Parmesan plus the garlic salt. Mix well then sprinkle over squash.
Bake for 40 minutes
Nutrition
Serving: 1g | Calories: 574kcal | Carbohydrates: 54g | Protein: 23g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1261mg | Fiber: 7g | Sugar: 15g
