Shelly's Recipe

Squash Casserole

Category: Squash

2 lbs. yellow summer squash, sliced thin
2 tbsp. butter
1/2 cup sour cream
1/2 cup cheddar cheese
1 tsp. salt
1/4 tsp. paprika
2 egg yolks, lightly beaten
3 green onions, chopped
2 tbsp. butter, melted
1/4 cup bread crumbs (I used Panko Italian Style)
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees. Put all the cut squash in a large microwaveable bowl and add a tbsp. of water, cover and microwave until tender. About 5 minutes.

In a saucepan, melt 2 tbsp. butter, sour cream, cheese, salt and paprika until smooth. Whisk a small bit of the warm cheese sauce into the eggs so that they become tempered. Drain squash and combine all the ingredients in a 9 x 13 casserole sprayed with cooking spray. Pour cheese sauce evenly over the squash. Mix the ingredients for the topping, green onions, melted, bread crumbs and Parmesan. Spread evenly over the sauce. Bake for 25 - 30 minutes until hot and bubbly.