Two-Cheese Squash Casserole

Name: Two-Cheese Squash Casserole
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 12
Cuisine: Global
Ingredients: 591 milliliters soft, fresh breadcrumbs, divided; 2 Tbsps butter, melted; 2 larges eggs, lightly beaten; 118 milliliters chopped fresh chives; 1 teaspoon garlic salt; 142 grams 1/4 cups freshly shredded Parmesan cheese, divided; 1 teaspoon freshly ground pepper; 113 grams cup shredded Cheddar cheese; 227 grams sour cream; 1 large sweet onion, finely chopped; 2 kilograms yellow squash, sliced

You can never have too many main course recipes, so give Two-Cheese Squash Casserole a try. This recipe makes 12 servings with 271 calories, 13g of protein, and 14g of fat each. This recipe covers 15% of your daily requirements of vitamins and minerals. Head to the store and pick up cheddar cheese, butter, onion, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. Autumn will be even more special with this recipe.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.

Ingredients you will need

Yellow Squash

Squash

Onion

Water

Equipment you will use

Dutch Oven

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.

Ingredients you will need

Parmesan