Two Cheese Squash Casserole

Make this with yellow squash, zucchini, or a combination of both. Great late summer side dish.

• Ready In: 1 hr
• Serves: 8-10

Ingredients

• 4  lbs  yellow squash, sliced
• 4  tablespoons butter, divided
• 1  large onion, finely chopped
• 2  garlic cloves, minced
• 2 1⁄2 cups  soft breadcrumbs, divided
• 1 1⁄4 cups  freshly grated parmesan cheese, divided
• 1  cup  grated cheddar cheese
• 1⁄2 cup  chopped fresh chives
• 1⁄2 cup  minced fresh Italian parsley
• 8  ounces sour cream
• 1  teaspoon salt
• 1  teaspoon fresh ground black pepper
• 2  large eggs, beaten
• 1⁄4 teaspoon  garlic salt

Directions

1. Preheat oven to 350°F.
2. Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well and gently press between paper towels.
3. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5-6 minutes or until tender. Remove skillet from heat, stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13x9-inch baking dish.
4. Melt remaining butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
5. Bake at 350°F for 35-40 minutes or until set.