Squash Casserole

Ingredients

• 4# Yellow Squash, halved, seeded and cut into half rounds
• 4 Tbsp butter
• 1 large sweet onion, thinly sliced
• 2 cloves garlic, minced
• 2 ½ cups soft breadcrumbs, divided
• 1 ¼ cup Parmesan cheese, grated
• 1 ½ cups cheddar cheese
• ¼ cup chopped fresh chives or finely chopped scallion
• 1/2 cup fresh chopped parsley
• 8 oz sour cream
• 2 large eggs
• 1½ tsp sea salt
• 1 tsp freshly ground black pepper
• ¼ tsp garlic salt

Directions

1. Preheat oven to 350 degrees F. Steam squash over boiling water until just tender, about 5 minutes. Drain squash on dish towel.
2. In a Dutch oven melt 2 tbsp butter and sauté onion and garlic 5-6 minutes until tender.
3. Remove Dutch oven from heat and stir in the squash.
4. In another bowl add 1¼ cups breadcrumbs and ¾ cup Parmesan with the remaining ingredients except the garlic salt. Mix until just incorporated.
5. Add the cheese mixture to the squash mixture and gently mix until incorporated.
6. Spoon into a greased 9x13 baking dish.
7. Melt remaining 2tbsp butter then stir together with the remaining 1¼ cups breadcrumbs, ½ cup parmesan cheese and garlic salt. Sprinkle crumb mixture over casserole.
8. Bake at 350 degrees for 35-40 minutes or until set and golden brown.