Two-Cheese Squash Casserole

Yield: Makes 8 to 10 servings

Ingredients

• 4  pounds  yellow squash, sliced
• 4  tablespoons  butter or margarine, divided
• 1  large sweet onion, finely chopped
• 2  garlic cloves, minced
• 2 1/2  cups  soft breadcrumbs, divided
• 1 1/4  cups  shredded Parmesan cheese, divided
• 1  cup  (4 ounces) shredded Cheddar cheese
• 1/2  cup  chopped fresh chives
• 1/2  cup  minced fresh parsley
• 1  (8-ounce) container sour cream
• 1  teaspoon  salt
• 1  teaspoon  freshly ground pepper
• 2  large eggs, lightly beaten
• 1/4  teaspoon  garlic salt

Preparation

Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or just until tender. Drain well; gently press between paper towels.

Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5 to 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 13- x 9-inch baking dish.

Melt remaining 2 tablespoons 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.

Bake at 350° for 35 to 40 minutes or until set.