Parmesan-Cheddar Squash Casserole

Summer means beach and fresh vegetables! I particularly love tomatoes and summer squash. I am also a big cheese lover so this recipe from nancycreative.com. was a must try.

How can you go wrong with summer yellow squash, 2 types of cheese, and fresh herbs? I mean really...this is a no-brainer for sure.

So here we go....

Assemble your ingredients. BTW, notice the nice big bunch of fresh herbs here?  Well, that was supposed to be parsley. I noticed too late that it was cilantro.  Dang. 

I somehow left the Sour Cream out of this picture. Don't leave it out of your casserole!

PARMESAN-CHEDDAR SQUASH CASSEROLE

• 4 pounds yellow squash, sliced (1 pound of squash yields about 2 cups sliced, so you’d need about 8 cups)
• 4 Tbsp. butter, divided
• 1 large sweet onion, finely chopped
• 2 garlic cloves, minced
• 2 1/2 cups soft breadcrumbs, divided
• 1 1/2 cups shredded Parmesan cheese, divided
• 2 cups (8 oz.) shredded Cheddar cheese
• 1/2 cup chopped fresh chives
• 1/2 cup minced fresh parsley
• 1 cup sour cream
• 1 tsp. salt
• 1 tsp. pepper
• 2 large eggs, lightly beaten

• 1/4 tsp. garlic salt

In large skillet, cook squash, covered in boiling water, for 8-10 minutes or until tender. Drain well and remove squash from skillet; gently press squash between paper towels to take out remaining moisture and set aside. Then, in same large skillet, melt 2 Tbsp. butter over medium-high heat; add onion and garlic, and saute 5 to 6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and the other remaining ingredients, except for the garlic salt. Spoon into a lightly greased 13×9-inch baking dish.

Melt remaining 2 Tbsp. butter and stir with remaining 1 1/2 cups breadcrumbs, 3/4 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole. (If you want, you can also sprinkle another 1/2 cup of Cheddar cheese on the top to make it extra cheesy.) Bake at 350 degrees for 35-40 minutes, or until set. This makes 8-10 servings.



Now for the best part!

BTW, did I mention how good the kitchen smelled while this was cooking?