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Cheesy Squash Casserole

 1 tbsp vegetable oil
 6 medium Witten’s yellow summer squash, thinly sliced
 1 large Vidalia onion, thinly sliced
 1 tbsp butter
 ½ cup grated Parmesan cheese
 1 cup shredded sharp Cheddar cheese
 ½ cup sour cream
 Salt and freshly ground black pepper
 1 sleeve crackers, crushed medium to fine (recommended: Ritz)
1

Preheat the oven to 350°F. Grease a 2-quart casserole dish.

2

Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.

3

Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.