Summer Squash Casserole

Oh Wow! We had one of the best Summer Squash Casserole's I have ever had today at church! Now this makes the 4th time I have made it. If I can make it, it must be very easy! Anyway, I have got to give credit where credit due. This recipe came from Michelle over at the Obesity Help site. For those that don't know her, her screen name is M.V., but you would be more likely to recognize her avatar:

She is wonderful! Her recipes are really good, healthy, and just plain easy. You can find her here:

The World According To Eggface

Below you will find a copy of her "Summer Squash Casserole". We make the casserole using half yellow squash and half zucchini.

Hope you enjoy!

Summer Squash Casserole

3 cups sliced yellow summer squash or zucchini (or combo)

1/2 yellow onion, chopped

1 green onion, chopped (1 tablespoon chives)

1/4 cup sour cream

2 tablespoon melted butter, divided

1 egg, beaten

1 tsp. Italian Seasoning

4 tablespoons shredded Italian Blend cheese (mozzarella, fontina, etc.)

kosher salt

freshly ground pepper

2 Tablespoons grated Parmesan

2 Tablespoons Italian dry bread crumbs

Saute the squash and onion till it just gets a little color and slightly tender. Add green onions. Combine sour cream, 1 T of the melted butter, cheese, egg, salt and seasonings. Off the heat. Fold into cooked squash. Turn into buttered casserole. Combine other Tablespoon of melted butter, bread crumbs and Parmesan. Sprinkle over top of casserole. Bake at 350 degrees about 25 - 30 minutes or until browned and bubbly !