Ingredients
- 4# Yellow Squash, halved, seeded and cut into half rounds
- 4 Tbsp butter
- 1 large sweet onion, thinly sliced
- 2 cloves garlic, minced
- 2 ½ cups soft breadcrumbs, divided
- 1 ¼ cup Parmesan cheese, grated
- 1 ½ cups cheddar cheese
- ¼ cup chopped fresh chives or finely chopped scallion
- 1/2 cup fresh chopped parsley
- 8 oz sour cream
- 2 large eggs
- 1½ tsp sea salt
- 1 tsp freshly ground black pepper
- ¼ tsp garlic salt
Directions
- Preheat oven to 350 degrees F. Steam squash over boiling water until just tender, about 5 minutes. Drain squash on dish towel.
- In a Dutch oven melt 2 tbsp butter and sauté onion and garlic 5-6 minutes until tender.
- Remove Dutch oven from heat and stir in the squash.
- In another bowl add 1¼ cups breadcrumbs and ¾ cup Parmesan with the remaining ingredients except the garlic salt. Mix until just incorporated.
- Add the cheese mixture to the squash mixture and gently mix until incorporated.
- Spoon into a greased 9x13 baking dish.
- Melt remaining 2tbsp butter then stir together with the remaining 1¼ cups breadcrumbs, ½ cup parmesan cheese and garlic salt. Sprinkle crumb mixture over casserole.
- Bake at 350 degrees for 35-40 minutes or until set and golden brown.