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
1/4 cup dried parsley or 1/2 cup fresh chopped
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.
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