I love the other squash casserole recipe that I have posted on here... (it's in the old recipe section) but this one is so yummy and creamy! It seems like every squash casserole I'd ever had was a Tex-Mex type of flavor and I think part of the reason I love this one so much is that it ISN'T. It's just cheesy and yummy. mmmmm!!!
And how easy is this? It has like 6 ingredients!
I googled recipes for a long time before I could find one to settle on. This was a compromise between Paula Deen's recipe and some others that I saw.
Here's what you'll need:
6 small-med yellow crookneck squash, peeled and sliced
1 large vidalia onion, diced
1 cup of sour cream
1-2 cups of sharp cheddar cheese
1 tube of crackers (saltines, Ritz, Club..doesn't matter)
Salt and pepper
1 T. butter
In a skillet, melt butter (I also added a little olive oil) and sautee onion and squash until tender. About 10 minutes over med heat. Add salt and pepper to taste.
Then add the sour cream and cheese.
Pour into casserole dish (I sprayed mine with cooking spray).
The top with one whole tube of crushed crackers
Bake 350 until bubbly. About 25-30 mins.
Note: Paula Deen's recipe called for 1/4 cup of grated parmesan and used less sour cream and cheese.
Enjoy!! We served this will grilled burgers and brats. :) The perfect thing for a summer evening!
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!
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