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Squash Casserole

Prep Time:

15 minutes

Cook Time:

20 minutes

Serves:

12

This is a perfect, easy summertime casserole recipe while squash is in season. Feel free to mix it up and do half yellow squash, half zucchini!

Ingredients

  • 6 yellow squash, sliced into rounds

  • 1 small yellow onion, diced

  • ¼ stick butter (2 T)

  • ½ C parmesan cheese, grated

  • 1 t salt

  • 1 ½ C sharp cheddar cheese, shredded

  • 1 (8-oz) container sour cream (1 C)

  • 1 sleeve buttery round crackers (about 32)

  • ½ t freshly ground black pepper


Preparation

  1. Preheat oven to 350° F and lightly grease a 9" x 13" glass casserole dish.

  2. In a large skillet over medium heat, add oil and butter and heat until butter has melted.

  3. Next, add squash and onion and cook until all is soft and a majority of the liquid has evaporated, approximately 10 minutes or so.

  4. Transfer mixture to a large bowl, then add in parmesan, cheddar, sour cream, salt & pepper and stir until all is thoroughly combined. Taste for seasonings and add either more salt or pepper.

  5. Crush the sleeve of crackers while still inside the package, and sprinkle evenly all over the top of the casserole.

  6. Transfer to the prepared casserole dish and bake uncovered for 20 minutes or until mixture is bubbly and cracker topping is lightly browned. If necessary, you can briefly broil to achieve the brownness for the topping (probably no more than 1 minute).

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