Summer squash was one of the first vegetables that got me past my picky eating phase when I was a kid and allowed me to incorporate more vegetables in my diet. I usually just sauté them with onions, which is delightful, but if you're wanting something a little more, this squash casserole is quite tasty! I got the recipe from Paula Dean, and I've pretty much stuck to the original recipe (although sometimes I'll add more sour cream or not add the cracker topping). Just a heads up, but this casserole does NOT freeze well. I made this and froze it to eat postpartum, but it became very runny.
Ingredients:
- 6 summer squash, thinly sliced
- 1 onion
- 1/2 cup shredded Parmesan cheese
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1 sleeve crushed Ritz crackers
Preheat the oven to 350 degrees. Sauté the squash and onion until transparent. Add the cheese and sour cream and mix. Pour into a greased 8X11 baking dish and sprinkle crushed crackers on top. Bake for 20 minutes or until bubbling.
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