Happy Thanksgiving!

9:51 AM

Two Cheese Squash Casserole

I’m sure you are busy cooking in your kitchens or enjoying the parade on tv.  Having Wee-Bit makes for early mornings around here, so I’ve finished the veggie dish for the first stop and the veggie tray for the second.  I’m also taking this bread to the second stop.
I cannot wait to eat this amazing cheesy squash casserole.  I’m thankful for Southern Living magazine for providing this recipe.
What You Will Need:
2 eggs, beaten

4 lbs yellow squash, sliced
1 ¼ C cheddar cheese, shredded
1 ¼  C parmesan cheese, grated
1 large sweet onion, finely chopped
2 garlic cloves, chopped
4 T butter
2 ½ C breadcrumbs
6 tsp dried parsley
6 tsp dried chives
1 C sour cream
1 tsp salt
1 tsp pepper
¼ tsp garlic salt
2 large pots
1 large skillet
1 9x13 glass casserole
Non-stick cooking spray
1)      Boil enough water in two large pots to cover squash.  Add squash to boiling water and cook for 8 minutes.  Drain in colander.

2)      Meanwhile, heat 2 T butter over medium-high heat.  Add onions and garlic.  Remove skillet from heat after 5 minutes.

3)      Pat squash dry.  Add to onion/garlic.
4)      Stir in eggs, cheddar cheese, half of parmesan, half of breadcrumbs, sour cream, salt, pepper, chives and parsley.

5)      Spray casserole with cooking spray.  Pour squash mixture into dish.
6)      Mix remainder of breadcrumbs and parmesan cheese.  Melt 2 T butter and mix into breadcrumb mixture.  Add garlic salt and stir.
7)      Sprinkle evenly over top of squash mixture.

8)      Sprinkle remaining cheddar overtop.
9)      Refrigerate until ready to cook.
10)   Heat oven to 350˚ and bake for 35-40 mins or until set.
11)   Serve.
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  1. Happy Thanksgiving! I made the exact same recipe for Turkey day at my mom's. Hope it is good. I have never had it before.

  2. It was a big hit Alyson! I'll definitely make this again. Hope you had the same success!


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