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4 pounds yellow squash, sliced 4 tablespoons butter or margarine, divided 1 large sweet onion, finely chopped 2 garlic cloves, minced 2 1/2 cups soft bread crumbs, divided 1 1/4 cups shredded Parmesan cheese, divided 1 cup shredded Cheddar cheese 1/4 cup dried chives or 1/2 cup fresh chopped chives 1/4 cup dried parsley or 1/2 cup fresh chopped parsley 1 (8-ounce) carton sour cream 1 teaspoon salt 1 teaspoon pepper 2 large eggs, lightly beaten 1/4 teaspoon garlic salt Cook squash in boiling water to cover in a large skillet, 8-10 minutes or just until tender. Drain well; gently press between paper towels. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and saute 5-6 minutes or until tender. Remove skillet from heat; stir in squash, 1 cup bread crumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13x9-inch baking dish. Melt remaining 2 tablespoons 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 degrees for 35-40 minutes or until set. Yield: 8-10 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |