CROOKNECK SQUASH CASSEROLE

Crookneck Squash Casserole image

This is the yummiest squash casserole I have ever run across. I don't only make it in the fall, I get a yearning for it all year long. It truly deserves the description "squash fantastic!"

Provided by Barbara

Time 1h5m

Yield 8

Number Of Ingredients 9

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Ingredients

6 medium crookneck (yellow) squash
2 teaspoons salt, divided
7 tablespoons unsalted butter, at room temperature, divided
1 (8 ounce) container sour cream
4 ounces shredded Cheddar cheese
½ cup grated Parmesan cheese
5 medium green onions, chopped
4 teaspoons white sugar
1 cup bread crumbs

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Slice squash.
Add 1 teaspoon salt to a pot of water and bring to a simmer. Add squash slices and simmer, uncovered, for 15 minutes. Drain.
Put squash in a bowl and add 4 tablespoons butter. Gently blend in sour cream, Cheddar cheese, Parmesan cheese, green onions, sugar, and remaining 1 teaspoon salt. Transfer to a round casserole dish. Top with bread crumbs and dot with remaining 3 tablespoons butter.
Cook in the preheated oven until hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 316.4 calories, Carbohydrate 19 g, Cholesterol 58.5 mg, Fat 23.2 g, Fiber 2.5 g, Protein 10.2 g, SaturatedFat 14.2 g, Sodium 865.5 mg, Sugar 6.5 g