Monday, July 18, 2011
Two-Cheese Squash Casserole
With the abundance of yellow squash coming out of my garden, I am thinking of different ways to cook it. Of course the traditional squash casserole is not really very different, well, not for this Southern girl so I had to make it at least once during "squash season". And it seems I never use the same recipe each time I make it and this time was no different.
I found this recipe at www.southernliving.com. It was published in their May 2010 edition. Most Southern cooks know you just can't go wrong with a Southern Living recipe so I decided to try it and of course, it did not disappoint. It actually is probably the best squash casserole recipe I've tried to date! Very flavorful! You, too, will enjoy it!
4 pounds yellow squash, sliced
1 large sweet onion, finely chopped
1 cup (4 oz.) shredded Cheddar cheese
1/2 cup chopped fresh chives
1 (8-oz.) container sour cream
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
2 1/2 cups soft, fresh breadcrumbs, divided
1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
2 tablespoons butter, melted
1. Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.
2. Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
4. Bake at 350° for 35 to 40 minutes or until set.