Two-Cheese Squash Casserole

Ready or NOT. Here it is – yet another way to use zukes and yellow squash too. This recipe came from a neighbor’s Southern Magazine clipping.

It made its debut at our dinner table last week and with some  spicing up, it may become a regular summer dish. Note that as written, this side dish is for a large group (serves 10-12). You can cut it down for your needs. Total prep and baking time is slightly over 1 hour.
Two-Cheese Squash Casserole

• 4 lb yellow squash, sliced
• 1 large sweet onion, finely chopped
• 1 C (4 oz) shredded Cheddar cheese
• ½ C chopped fresh chives
• 1 (8 oz) container of sour cream
• 1 tsp garlic salt
• 1 tsp freshly ground black pepper
• 2 large eggs, slightly beaten
• 2 ½ C soft fresh breadcrumbs, divided
• 1 ¼ C (5 oz) freshly shredded Parmesan cheese, divided
• 2 tbsp butter, melted

1. Preheat oven to 350°.
2. Cook yellow squash and onion in boiling water to cover in Dutch oven – 8 minutes or until tender; drain squash well.
3. Combine squash mixture, Cheddar cheese, next 5 ingredients (thru eggs), 1 cup breadcrumbs and ¾ cup Parmesan cheese. Spoon into a lightly greased 13x9-inch baking dish.
4. Stir together melted butter and remaining 1 ½ cups of breadcrumbs and ½ cup of Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
5. Bake at 350° for 35-40 minutes or until set.

Even cut down, this recipe was more than enough for a couple  of meals. We thought it could use some spicing up.
  Frog & PenguINN Two-Cheese Squash Casserole
Our revised version follows. We also changed the sequence and amounts of ingredients.

• 1 each zucchini and yellow squash (OK to use only zucchini)
• 1red onion, finely chopped  (fresh from our garden)
• ½ C chopped scallions
• ½ tsp garlic powder
• ½ tsp  each oregano and basil (dried)
• 1 tsp freshly ground black pepper
• 1 tsp salt (or to taste)
• 1 large egg, slightly beaten
• ½  (or more) sour cream
• ½  (or more)  shredded Cheddar cheese
• ½ cup Parmesan-Romano cheese (grated Mozzarella OK too)
• ½ C seasoned bread crumbs (optional)
• Durkee® French Fried onions (for topping)

1. Preheat oven to 350°.
2. Sauté squash in olive oil until soft and remove.
3. Sauté onion and scallions in olive oil and remove.
4. Combine squash, onions, and scallions; season with dried herbs, salt and pepper.
5. Add Cheddar cheese and Parmesan (or whatever cheese you substitute).
6. Combine egg with sour cream and add to veggie-cheese mix. Gently add in bread crumbs (if using)
7. Spoon into a lightly greased casserole dish and sprinkle fried onions over top of casserole. Bake at 350° for 35-40 minutes or until set. (We like the topping well crisped.)

Bon Appétit !