Squash & Onion Casserole with Crunchy Topping

Squash & Onion Casserole with Crunchy Topping

from margaretholmes.com
Side Dish

This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.

Ingredients

  • 414 oz. cans margaret holmes squash with vidalia onions, drained
  • 1 ¼ cupsfresh breadcrumbs (divided)
  • 1 cupshredded cheddar cheese
  • ⅓ cupsour cream
  • 1egg
  • 1 tspgarlic powder
  • ¼ tsp.salt
  • ¼ tsp.freshly ground pepper
  • ¼ cupgrated parmesan cheese
  • 2tbs. chopped fresh chives
  • 3tbs. butter (melted)

Directions

  1. 1

    Preheat oven to 375°F.

  2. 2

    In a large mixing bowl, combine Margaret Holmes Squash with Vidalia Onions with 1/4 cup breadcrumbs, Cheddar cheese, sour cream, egg, garlic powder, salt and pepper.

  3. 3

    Add squash mixture to a greased 8 x 8 inch casserole dish.

  4. 4

    Toss remaining breadcrumbs, Parmesan, chives and butter until well coated. Sprinkle over the casserole dish.

  5. 5

    Bake for 30 to 35 minutes or until the filling is bubbling and the topping is golden. Let stand for 5 minutes before serving.