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Two-Cheese Squash Casserole

Betty Crocker Kitchens
Updated Mar 6, 2014
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This comforting casserole recipe features summer squash baked in a creamy two-cheese sauce – a winner side-dish on any menu.

Two-Cheese Squash Casserole

  • Prep Time 25 min
  • Total 1 hr 10 min
  • Servings 12
  • Ingredients 11
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Ingredients

  • 4 lb yellow summer squash, sliced
  • 1 large sweet onion, finely chopped (1 cup)
  • 2 1/2 cups soft bread crumbs
  • 1 1/4 cups freshly grated Parmesan cheese (5 oz)
  • 1 container (8 oz) sour cream
  • 1 cup shredded Cheddar cheese (4 oz)
  • 1/2 cup chopped fresh chives
  • 1 teaspoon garlic salt
  • 1 teaspoon freshly ground pepper
  • 2 eggs, slightly beaten
  • 2 tablespoons butter or margarine, melted

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 3-quart casserole with cooking spray. In Dutch oven, heat 4 quarts (16 cups) water to boiling. Add squash and onion; cook uncovered 8 minutes or just until tender. Drain well.
  • Step 
    2
    In large bowl, stir together squash mixture, 1 cup of the bread crumbs, 3/4 cup of the Parmesan cheese, the sour cream, Cheddar cheese, chives, garlic salt, pepper and eggs. Spoon into casserole.
  • Step 
    3
    In small bowl, mix remaining 1 1/2 cups bread crumbs and 1/2 cup Parmesan cheese with melted butter. Sprinkle over squash mixture.
  • Step 
    4
    Bake uncovered 35 to 40 minutes or until set. Let stand 5 minutes before serving.

Nutrition

250 Calories
16g Total Fat
13g Protein
14g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Total Fat
16g
0%
Saturated Fat
9g
0%
Sodium
480mg
0%
Total Carbohydrate
14g
0%
Dietary Fiber
2g
0%
Protein
13g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1 1/2 Vegetable; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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