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Two-Cheese Squash Casserole Recipe

   
 

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     Two-Cheese Squash Casserole

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8-10 servings

Ingredients
4 lbs yellow squash sliced
4 TBS butter, divided
1 lg sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesean cheese, divided
1 cup (4 oz) shredded cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
 
1 (8 oz) container sour cream
1 tsp salt
1 tsp freshly ground pepper
2 large eggs, lightly beaten
1/4 tsp garlic salt

Instructions
Cook squash in boiling water to cover un a large skillet 8-10 minutes or just until tender. Drain well, gently press between paper towels.
Melt 2 TBS butter in skillet over medium high heat. Add onion and garlic, saute 5-6 minutes or until tender. Remove skillet from heat, stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesean cheese, and next 7 ingredients. Spoon into a lightly greased 13 x 9 inch baking dish.
Melt remaining 2 TBS butter. Stir together melted butter, remaining soft breadcrumbs, 1/2 cup Parmesean cheese and garlic salt. Sprinkle evenly over top of casserole.
Bake at 350 for 35-40 minutes.


Originally Submitted
7/30/2011





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