Two Cheese Squash Casserole

Picture taken from myrecipes.com

Ingredients

4 pounds yellow squash, sliced and quartered
4 tablespoons butter or margarine, divided
1 large sweet onion, finely chopped
2 garlic cloves, minced
2 1/2 cups soft breadcrumbs, divided
1 1/4 cups shredded Parmesan cheese, divided
1 cup (4 ounces) shredded Cheddar cheese
1/2 cup chopped fresh chives (I OMITTED)
1/2 cup minced fresh parsley
1 (8-ounce) container sour cream
1 teaspoon salt
1 teaspoon freshly ground pepper
2 large eggs, lightly beaten
1/4 teaspoon garlic salt

Preparation

1. Cook squash in boiling water to cover in a large skillet 8 to 10 minutes or
just until tender. Drain well; gently press between paper towels.
2. Melt 2 tablespoons butter in skillet over medium-high heat; add onion and
garlic, and sauté 5 to 6 minutes or until tender.
3. Remove skillet from heat; stir in squash, 1 cup breadcrumbs, 3/4 cup Parmesan
cheese, and next 7 ingredients. Spoon into a lightly greased 13- x 9-inch
baking dish.
4. Melt remaining 2 tablespoons butter. Stir together melted butter, remaining
1 and 1/2 cups soft breadcrumbs, 1/2 cup Parmesan cheese, and garlic salt.
5. Sprinkle mixture evenly over top of casserole.
6. Bake at 350° for 35 to 40 minutes or until set.

**Recipe from Southern Living.
**This side dish is INCREDIBLE! I'm not a squash lover, but all the above ingredients combined make an AMAZING side dish!!! Great for holidays!
**You can make ahead and store in fridge until ready to cook. You can also make a full recipe and bake half and freeze half for later!