Southern Classic Squash Casserole Is “Two” Cheesy

The farm stands are packed with late summer harvests.  Take advantage of the bounty with Southern two cheese squash casserole with a savory, crispy topping.

One of my fondest memories is of my Mom and my Aunt cooking in the kitchen together.  I remember Mom making yellow squash in the skillet, smothering it with Swiss cheese and topping with bread crumbs.  Even though they are both gone, I make that dish often when I just have me to cook for and I need a little comfort food.



This classic casserole published by Southern Living has the same elements as my Mom’s dish, but baked into a hearty side that the whole family can enjoy.  They recommend two cheeses.  Cheddar for melty richness and parmesan for a salty, nutty topping.

Personally, I would add some Swiss for added tang and just because it reminds me of Mom:)  I think I’ll make some this weekend and keep it all for me.



WATCH: Take advantage of late summer harvests with cheesy Squash Casserole


Here’s your ingredient list:
  • 4 pounds yellow squash, sliced
  • 1 large sweet onion, finely chopped
  • 1 cup (4 oz.) shredded Cheddar cheese
  • 1/2 cup chopped fresh chives
  • (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

And the written recipe!


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