I have the GREATEST neighbors! I live in a town home and my neighbor beside me loves to grow vegetables. Lucky me! His wife called the other day and 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 and make minor changes to it. It has always been my favorite! I even ate the leftovers for breakfast the next morning. That’s how good it is.
I slice my squash thin and sauté in butter, along with some chopped Vidalia onions until they’re soft (about 10-12 minutes). Drain off the juices in a colander and 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 and onions to a large bowl. Add some shredded cheddar cheese, grated Parmesan cheese, sour cream, salt and pepper… then stir it all up with a big spoon.
Transfer to a greased 2 quart casserole dish.
Top with a sleeve of crumbled Ritz crackers and bake for 15-20 minutes, or until crackers are golden brown and the edges of the casserole are bubbly. Your family will thank you!