I found a delicious yellow squash recipe about three years ago in an old Southern Living magazine, and made a few small changes to it—it has become one of my favorite side dishes! I usually make it in the summer months, when yellow squash is so abundant. I either use squash from my garden or purchase it from the local Farmer’s Market. The combination of Parmesan and Cheddar cheese in the casserole is really tasty, and I add more cheese than the original recipe calls for…you can’t go wrong with extra cheese! 🙂 Hope you have a chance to try it this summer!
Parmesan-Cheddar Squash Casserole
PARMESAN-CHEDDAR SQUASH CASSEROLE by NancyC, adapted from Southern Living
Makes 8-10 servings
4 pounds yellow squash, sliced (1 pound of squash yields about 2 cups sliced, so you’d need about 8 cups)
4 Tablespoons butter, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/2 cups shredded Parmesan cheese, divided
2 cups (8 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh parsley
1 cup sour cream
1 teaspoon salt
1 teaspoon pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt
Lightly grease a 13 x 9″ baking pan or dish; set aside.
In large skillet, cook squash, covered in boiling water, for 8 to 10 minutes or until tender. Drain well and remove squash from skillet; gently press squash between paper towels to take out remaining moisture and set aside. Then, in same large skillet, melt 2 Tablespoons butter over medium-high heat; add onion and garlic, and saute 5 to 6 minutes or until tender.
Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and the other remaining ingredients, except for the garlic salt. Spoon into prepared 13 x 9-inch baking dish.
Melt remaining 2 Tablespoons butter and stir with remaining 1 1/2 cups breadcrumbs, 3/4 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over the top of the casserole (if you want, you can also sprinkle another 1/2 cup of Cheddar cheese on the top to make it extra cheesy). Bake at 350˚F for 35 to 40 minutes, or until set.
Recipe from NancyC | nancy-c.com
This is a great side dish for lunch or dinner, but you could even serve it as a light meal with a salad! Do you have a favorite recipe for squash casserole?