Two-Cheese Squash Casserole

• 4 pounds yellow squash, sliced
• 1 large sweet onion, finely chopped
• 1 cup (4 oz.) shredded Cheddar cheese
• 1/2 cup chopped fresh chives
• 1 (8-oz.) container sour cream
• 1 teaspoon garlic salt
• 1 teaspoon freshly ground pepper
• 2 large eggs, lightly beaten
• 2 1/2 cups soft, fresh breadcrumbs, divided
• 1 1/4 cups (5 oz.) freshly shredded Parmesan cheese, divided
• 2 tablespoons butter, melted

1. Preheat oven to 350u0b0. Cook yellow squash and onion in boiling water to cover in a Dutch oven 8 minutes or just until tender; drain squash mixture well.
2. Combine squash mixture, Cheddar cheese, next 5 ingredients, 1 cup breadcrumbs, and 3/4 cup Parmesan cheese. Spoon into a lightly greased 13- x 9-inch baking dish.
3. Stir together melted butter and remaining 1 1/2 cups breadcrumbs and 1/2 cup Parmesan cheese. Sprinkle breadcrumb mixture over top of casserole.
4. Bake at 350u0b0 for 35 to 40 minutes or until set.

yellow squash, sweet onion, cheddar cheese, fresh chives, sour cream, garlic salt, freshly ground pepper, eggs, soft, parmesan cheese, butter

Taken from www.myrecipes.com/recipe/two-cheese-squash-casserole (may not work)