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Two-Cheese Squash Casserole

 1 Ratings
0 Comments
  • Prep Time 25 min
  • Total Time 1 hr 10 min
  • Servings 12

This comforting casserole recipe features summer squash baked in a creamy two-cheese sauce – a winner side-dish on any menu.

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

Directions

  • 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.
  • 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.
  • 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.
  • 4 Bake uncovered 35 to 40 minutes or until set. Let stand 5 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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