Go Back
Squash & Onion Casserole with Crunchy Topping

Squash & Onion Casserole with Crunchy Topping

Print Recipe
This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Course Side Dish
Total Time 45 minutes
Servings 8

Ingredients

  • 4 14 oz. cans Margaret Holmes Squash with Vidalia Onions, drained
  • 1 1/4 cups fresh breadcrumbs divided
  • 1 cup shredded Cheddar cheese
  • 1/3 cup sour cream
  • 1 egg
  • 1 tsp garlic powder
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tbs. chopped fresh chives
  • 3 tbs. butter melted

Instructions

  • Preheat oven to 375°F.
  • 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.
  • Add squash mixture to a greased 8 x 8 inch casserole dish.
  • Toss remaining breadcrumbs, Parmesan, chives and butter until well coated. Sprinkle over the casserole dish.
  • Bake for 30 to 35 minutes or until the filling is bubbling and the topping is golden. Let stand for 5 minutes before serving.