Cheesy Summer Squash Casserole [RECIPE]

Turn your summer harvest into a tasty side dish with our Cheesy Summer Squash Casserole.
(Photo by Jathan Fink, Jadeworks Entertainment)

We love summer! One reason for this is that we adore the bounty of fresh produce that is in season. One vegetable that always seems to grow well is squash. Over the years, many items in our garden have yielded less than satisfactory results, but we never seem to have a shortage of squash. And since hot summer days aren’t conducive to eating heavy meals, we’re always looking for tasty ways to prepare the summer harvest, and this is one dish that’s a real crowd pleaser! So instead of bringing the prerequisite baked beans, cole slaw or potato salad to the next neighborhood barbecue, try serving up this cheesy summer squash casserole instead. We guarantee your friends will be asking for the recipe. Enjoy!

PREP: 45 minutes
COOK: 1 hour

INGREDIENTS

• 4 pounds yellow squash, sliced and seeds removed
• 4 tablespoons butter, divided
• 1 large Vidalia onion, finely chopped
• 3 garlic cloves, minced
• 2 1/2 cups Italian breadcrumbs, divided
• 1 1/4 cups shredded Parmesan cheese, divided
• 1 cup shredded Cheddar cheese
• 1/4 cup chopped fresh chives
• 1/2 cup minced Italian parsley
• 1 8-ounce container sour cream
• 1 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 2 large eggs, lightly beaten
• 1/4 teaspoon garlic salt

DIRECTIONS

1. Preheat oven to 350°F.
2. Cook squash in boiling water to cover in a pot for 8 to 10 minutes or just until tender. Drain well, gently pressing squash between paper towels.
3. Melt 2 tablespoons butter in pot over medium-high heat; add onion and garlic, and sauté 5 to 6 minutes or until tender. Remove pot from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13-x 9-inch glass baking dish.
4. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining 1 1/2 cups breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle evenly over casserole.
5. Bake casserole for 35 to 40 minutes or until set; serve.

YIELD: 10 servings