Wednesday, August 10, 2011

Squash Casserole

I'm not going to pretend that squash is my favorite vegetable.

It's not.

It has sort of a weird texture. 

It has big seeds.

But cook it until it's super tender with some onions

and stir in some cheese and sour cream and mayo

and top with buttery crackers...

I could eat this stuff all day.

Squash Casserole
6 medium yellow squash, sliced thin
1 large or 2 medium sweet yellow onions, sliced thin
3 T butter
1 tsp salt
1 tsp pepper
1/2 cup sour cream
1/4 cup mayonnaise
2 cups shredded sharp cheddar cheese
1/4 cup parmesan cheese
1 sleeve Ritz crackers, crushed

Heat the butter in a large skillet.  Stir in the squash and onions and cover.  Cook over medium heat for about 20 minutes, until the onions are tender and the squash is starting to fall apart.

Transfer the squash mixture to a large mixing bowl and add the rest of the ingredients except for the crackers.  Stir to combine and pour into a greased casserole dish.  Sprinkle the crumbled crackers on top.

Bake in a 350 degre oven for 30 minutes, until the crackers look toasted and the edges are bubbly.

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