Squash Casserole

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  • 6

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

Preparation

Step 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.

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.

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.