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  • Kathy Tripp

    Parmesan-Cheddar Squash Casserole I found a delicious yellow squash recipe about three years ago in an old Southern Living magazine, and made a few small changes to it–it has become one of my favorite side dishes! I usually make it in the summer months, when yellow squash is so abundant. I either use squash from my garden or purchase it from the local Farmer’s Market. The combination of Parmesan and Cheddar cheese in the casserole is really tasty, and I add more cheese than the original recip

  • Becky Sudweeks

    Parmesan Cheddar Squash Casserole: 4 pounds yellow squash, sliced 4 Tbsp. butter, divided 1 large sweet onion, finely chopped 2 garlic cloves, minced 2 1/2 cups soft breadcrumbs, divided 1 1/2 cups shredded Parmesan cheese, divided 2 cups (8 oz.) shredded Cheddar cheese 1/2 cup chopped fresh chives 1/2 cup minced fresh parsley 1 cup sour cream 1 tsp. salt 1 tsp. pepper 2 large eggs, lightly beaten 1/4 tsp. garlic salt (Change out the Bread Crumbs to make GF)

  • Aleda Florida

    Parmesan-Cheddar Squash Casserole...a great way to use yellow squash this summer! Love summer squash...

  • Kathryn Phillips

    Parmesan Squash Casserole 4 lbs squash, 1 large onion, 2 garlic cloves, soft breadcrumbs, 1 1/2 c shredded Parmesan cheese, 2 c shredded cheddar cheese, 1/2 c chopped chives, and parsely (fresh, each), 1 c sour cream, 1 tsp salt, 1 tsp pepper, 2 large beaten eggs, 1/4 tsp garlic salt

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