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Two-Cheese Squash Casserole

Two-Cheese Squash Casserole

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Betty Crocker Kitchens

Updated Mar 6, 2014

Two-Cheese Squash Casserole

Two-Cheese Squash Casserole

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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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