Two-Cheese Squash Casserole

Saturday, May 14, 2016

Mary modified a recipe from and made a GREAT casserole.


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. Ground up herbal bread dressing in a bag
1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
2 tablespoons butter, melted
Mary added:
Red pepper flakes
fresh garlic minced


1. Preheat oven to 350°. Saute yellow squash and onion in a covered skillet until tender;

2. Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup bread crumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13×9 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

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