Summer Squash Casserole

By Jeannine13

Ingredients

• 2 lb summer squash, sliced thin
• 2 tbsp butter
• 1/2 cup reduced fat sour cream
• 1/2 cup reduced fat cheddar cheese
• 1 tsp salt
• 1/4 tsp paprika
• 2 egg yolks, lightly beaten
• 2 tbsp chives, chopped
• 2 tbsp butter
• 1/4 cup bread crumbs
• 1/4 cup grated parmesan

Details

Servings 6
Adapted from joanne-eatswellwithothers.com

Preparation

Step 1

1. Preheat the oven to 350. Put all the zucchini in a microwaveable bowl, add a tbsp or two of water, cover with plastic wrap and microwave until tender.

2. In a saucepan, melt 2 tbsp butter, sour cream, cheese, salt and paprika until smooth. A tbsp at a time, whisk the cheese sauce into the eggs so that they become tempered and don't cook upon contact. Put all the squash in a 9x13 casserole dish. Cover with cheese sauce.

3. Mix the topping ingredients (the chives, 2 tbsp melted butter, bread crumbs, and parmesan). Spread evenly over the squash. Bake for 25-30 minutes or until hot and bubbly.