TWO-CHEESE SQUASH CASSEROLE

Two-Cheese Squash Casserole image

Provided by By Betty Crocker Kitchens

Time 1h10m

Yield 12

Number Of Ingredients 11

4 lb yellow summer squash, sliced
1 large sweet onion, finely chopped (1 cup)
2 1/2 cups soft bread crumbs
1 1/4 cups freshly grated Parmesan cheese (5 oz)
1 container (8 oz) sour cream
1 cup shredded Cheddar cheese (4 oz)
1/2 cup chopped fresh chives
1 teaspoon garlic salt
1 teaspoon freshly ground pepper
2 eggs, slightly beaten
2 tablespoons butter or margarine, melted

Steps:

Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In Dutch oven, heat 4 quarts (16 cups) water to boiling. Add squash and onion; cook uncovered 8 minutes or just until tender. Drain well.
In large bowl, stir together squash mixture, 1 cup of the bread crumbs, 3/4 cup of the Parmesan cheese, the sour cream, Cheddar cheese, chives, garlic salt, pepper and eggs. Spoon into casserole.
In small bowl, mix remaining 1 1/2 cups bread crumbs and 1/2 cup Parmesan cheese with melted butter. Sprinkle over squash mixture.
Bake uncovered 35 to 40 minutes or until set. Let stand 5 minutes before serving.

Nutrition Facts : Calories 250, Carbohydrate 14 g, Fat 1, Fiber 2 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 480 mg