Twocheesesquashcasserole Recipes

TWO CHEESE SQUASH CASSEROLE

Two Cheese Squash Casserole image

Make and share this Two Cheese Squash Casserole recipe from Food.com.

Provided by KathyP53

Categories Vegetable

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

4 lbs yellow squash, sliced
4 tablespoons butter, divided
1 large onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups freshly grated parmesan cheese, divided
1 cup grated cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh Italian parsley
8 ounces sour cream
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 large eggs, beaten
1/4 teaspoon garlic salt

Steps:

Preheat oven to 350°F.
Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well and gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and sauté 5-6 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 13x9-inch baking dish.
Melt remaining 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°F for 35-40 minutes or until set.

Nutrition Facts : Calories 331.9, Fat 23.2, SaturatedFat 13.8, Cholesterol 109.9, Sodium 806, Carbohydrate 17.2, Fiber 2.6, Sugar 4.6, Protein 15.5

TWO-CHEESE SQUASH CASSEROLE

Two-Cheese Squash Casserole image

This comforting casserole recipe features summer squash baked in a creamy two-cheese sauce - a winner side-dish on any menu.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 1h10m

Yield 12

Number Of Ingredients 11

Ingredients

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

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