Shelly's Recipe

TWO CHEESE SQUASH CASSEROLE

Category: Squash

4 lb yellow squash, sliced
4 tbsp butter, divided
1 large sweet onion, finely chopped
2 cloves garlic, minced
2 1/2 cups soft breadcrumbs
1 1/4 cups shredded parmesan cheese, divided
1 cup shredded cheddar cheese
1/2 cup chopped fresh chives and fresh parsley
1 (8 oz) container sour cream
1 tsp salt and pepper
2 large eggs, lightly beaten
1/4 tsp garlic salt

Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 2 tbsp butter in a large skillet. Add onion and garlic and saute 5-6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup bread crumbs, 3/4 cup parmesan cheese, and next 7 ingredients.

Soon into a lightly greased 13x9 inch baking dish. Melt remaining 2 tbsp butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, remaining 1/2 cup parmesan cheese and garlic salt. Sprinkle mixture over top of casserole. Bake, uncovered, at 350 for 35-40 minutes or until set. Serves 8-10