Recipe Monday: Cheesy Squash Casserole
With the summer bounty of zucchini and squash along with onions, how could you NOT want to whip this up for a summer dish? Sure, it’s heavy like a Thanksgiving dish, but come on, people. It’s got the buttery goodness of Ritz crackers on the top and cheese and sour cream on the inside. It’s a definite hit no matter what time of year you serve it.
Cheesy Squash Casserole Recipe
Adapted from www.pauladeen.com
1 tablespoon avocado oil or pork lard
4 medium thinly sliced yellow squash
3 medium thinly sliced zucchini
1 large thinly sliced yellow onion
4 tablespoons butter
1/2 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1 sleeve crushed medium to fine buttery crackers
4 tablespoons butter (yes, again), this time melted
Preheat the oven to 350 degrees.
Heat the oil in a large skillet over medium heat. Sauté the squash, zucchini, onion and butter until soft. I chose an iron skillet. Stir the Parmesan, cheddar and sour cream in a bowl and add to sauteed veggies. Add salt and pepper to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs with melted butter evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.