Shelly's Recipe

TWO-CHEESE SQUASH CASSEROLE

Category: Squash

4 lbs yellow squash, sliced
4 tbsp butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups bread crumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup chopped fresh parsley
1 (8 oz) container sour cream
1 tsp salt
1 tsp ground black pepper
2 large eggs, lightly beaten
1/4 tsp garlic salt

Preheat oven to 350. In a large skillet, in just enough boiling water to cover - cook squash - about 8 to 10 minutes or until just tender. Drain well; gently press between paper towels. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic - saute 5 to 6 minutes or until tender. Remove from heat. Stir in squash, 1 cup bread crumbs, 3/4 cup Parmesan cheese and the next 7 ingredients. Spoon into a lightly greased 13x9 inch baking dish. Melt remaining 2 tablespoons butter. Stir in remaining 11/2 cups bread crumbs, remaining 1/2 cup Parmesan cheese and garlic salt. Sprinkle mixture evenly over top of casserole. Bake for 35 to 40 minutes or until set. Serves 8 to 10.