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
Preparation
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.
