Ingredients

  • 4  pounds  yellow squash, sliced
  • 1  large sweet onion, finely chopped
  • 1  cup  (4 oz.) shredded Cheddar cheese
  • 1/2  cup  chopped fresh chives
  • 1  (8-oz.) container sour cream
  • 1  teaspoon  garlic salt
  • 1  teaspoon  freshly ground pepper
  • 2  large eggs, lightly beaten
  • 2 1/2  cups  soft, fresh breadcrumbs, divided
  • 1 1/4  cups  (5 oz.) freshly shredded Parmesan cheese, divided
  • 2  tablespoons  butter, melted

Preparation

1. Preheat oven to 350°. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.

2. Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.

3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.

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