Bucky's Recipe

Two Cheese Squash Casserole

Category: Vegetables

4 lbs. yellow squash, sliced
4 T. butter, divided
1 lg. onion, chopped
2 garlic cloves, minces
2 1/2 c. soft breadcrumbs, divided
1 1/4 c. shredded paremsan cheese, divided
1 c. cheddar cheese, shredded
1/2 c. fresh chives, chopped
1/2 c. fresh parsley, chopped
8 oz. sour cream
1 T. each salt & pepper
2 lg. eggs, lightly beaten
1/4 t. garlic salt

Cook squash into tender crisp. Drain and press excess water out with paper towels.
Saute garlic and onion in 2 T. butter for 2 minutes. Stir in squash, 1 c. breadcrumbs, 3/4 c. parmesan cheese, 1 c. cheddar, chives, parsely, sour cream, salt and pepper and eggs. Place in greased 9 x 13 baking dish. Melt remaining 2 T. butter, add garlic salt, remaining 1 1/2 c. breadcrumbs and 1/2 c. parmesan. Sprinkle over casserole. Bake 350 degrees for 40 minutes.
Serves 8