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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Great casserole dish! I add 1/4 cup more of parmesan on the top before the cracker crumbs. This is adapted from a Paula Deen recipe. Hope you enjoy! Ingredients:
1 tablespoon vegetable oil |
6 medium summer squash, thinly sliced |
1 large vidalia onion, thinly sliced |
1 tablespoon butter |
1/2 cup grated fresh parmesan cheese |
1 cup shredded sharp cheddar cheese |
1/2 cup sour cream |
salt & freshly ground black pepper |
1 sleeve cracker, crushed medium to fine (recommended ritz) |
Directions:
1. Preheat the oven to 350 degrees F.
2. Grease a 2-quart casserole dish.
3. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Drain in colander to get rid of extra moisture.
4. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
5. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top.
6. Bake for 20 minutes or until the top is golden and bubbly.
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