I have the GREATEST neighbors! I live in a town home & my neighbor beside me loves to grow vegetables. Lucky me! His wife called the other day & told me to come to the back porch…they had two big bags of squash for me; how cool is that?
So you know what I did. I made my favorite recipe of cheesy cheddar squash casserole. I use Paula Deen’s recipe of cheesy squash casserole & make minor changes to it. It has always been my favorite! My hubby & I even ate the leftovers for breakfast the next morning. That’s how good it is.
I slice my squash thin & saute in butter, along with some chopped Vidalia onions until they’re soft (about 10-12 minutes). Drain off the juices in a colander & press with the back of a spatula or a big spoon. You don’t want the casserole to be all watery, do you? (Trust me, it’s happened).
Transfer the cooked squash & onions to a large bowl. Add some shredded cheddar cheese, grated Parmesan cheese, sour cream, salt & pepper…stir it all up with a big spoon.
Transfer to a greased 2 quart casserole dish.
Top with a sleeve of crumbled Ritz crackers & bake for 15-20 minutes, or until crackers are golden brown and the edges of the casserole are bubbly. Your family will thank you!
- 2 tablespoons butter
- Approximately 7 1/2 cups thinly sliced summer squash (6-7 medium squash)
- 2 cups chopped Vidalia onion
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 sleeve round buttery crackers, crushed (Ritz)
- Salt & pepper, to taste
- Preheat oven to 350 degrees F. Grease a 2 quart casserole dish.
- In a skillet over medium heat, melt butter. Saute onions & squash until tender, stirring frequently (about 10-12 minutes).
- Drain squash & onions in a colander. Press with a large spoon or back of spatula.
- Transfer squash & onions to a large bowl. Add cheeses, sour cream, salt & pepper. Stir well to combine.
- Place squash mixture into greased casserole dish. Top with crumbled buttery crackers.
- Bake (uncovered) for 15-20 minutes, or until crackers are golden brown & edges of casserole are bubbly.
Slightly adapted from Paula Deen