Two Cheese Squash Casserole - cooking recipe

Ingredients

4 lbs yellow squash, sliced
4 tablespoons butter, divided
1 large onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups freshly grated parmesan cheese, divided
1 cup grated cheddar cheese
1/2 cup chopped fresh chives
1/2 cup minced fresh Italian parsley
8 ounces sour cream
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 large eggs, beaten
1/4 teaspoon garlic salt

Preparation

Preheat oven to 350\u00b0F.
Cook squash in boiling water to cover in a large skillet 8-10 minutes or just until tender. Drain well and gently press between paper towels.
Melt 2 tablespoons butter in skillet over medium-high heat; add onion and garlic, and saute 5-6 minutes or until tender. Remove skillet from heat, stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan cheese, and next 7 ingredients. Spoon into a lightly greased 13x9-inch baking dish.
Melt remaining butter. Stir together melted butter, remaining 1 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt. Sprinkle mixture evenly over top of casserole.
Bake at 350\u00b0F for 35-40 minutes or until set.