Happy Monday, everyone!
First of all, I want to congratulate the winner of my latest giveaway: Nicole! She has selected manila gift tags from the talented Meredith of Ely Ella Paper Designs, and those will be heading her way just in time to help with Christmas wrapping. Yay, Nicole! Hooray for fun gift tags!
And I have another piece of good news to share: A great recipe for a definitively Southern, two-cheese squash casserole, just in time to add it to your table come Christmas. (Yeah — you’re welcome.)
I made this for a Friendsmas last weekend and split the casserole into two smaller containers since it wasn’t going to be a huge crowd. Now Kevin and I have another casserole to enjoy at some point. Score! (I love leftovers. So easy!)
- 4 pounds yellow squash, sliced
- 4 Tablespoons butter, divided
- 1 large sweet onion, finely chopped
- 4 garlic cloves, minced
- 1 1/2 cups soft breadcrumbs, divided
- 2 cups shredded Parmesan cheese, divided
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup chopped fresh chives
- 1/2 cup minced fresh parsley
- 1 (8-ounce) container reduced-fat sour cream
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 large eggs, lightly beaten
- Cook squash in boiling water in a large skillet 8 to 10 minutes, or until tender. Drain well, gently pressing between paper towels to remove extra moisture.
- Melt 2 Tablespoons butter in a skillet over medium-high heat, then add onion and garlic and sauté 5 to 6 minutes or until tender.
- Remove skillet from heat, and stir in squash, 1 cup breadcrumbs, 1 cup Parmesan cheese, and next 7 ingredients.
- Spoon into a lightly greased 13- x 9-inch baking dish (or split it between two or more dishes as I did).
- Melt remaining 2 Tablespoons butter. Stir together melted butter, remaining breadcrumbs and remaining Parmesan cheese. Sprinkle mixture evenly over top of casserole(s).
- Bake at 350 degrees for 35 to 40 minutes or until set.