Ingredients
– 6 medium yellow squash, thinly sliced
– 1 large Vidalia onion, thinly sliced
– 1 tablespoon vegetable oil
– 1 tablespoon butter
– ½ cup grated Parmesan cheese
– 1 cup shredded sharp cheddar cheese
– ½ cup sour cream
– Salt and freshly ground black pepper, to taste
– 1 sleeve buttery crackers (e.g., Ritz), crushed
Instructions
- – Preheat oven to 350°F (175°C). Grease a 2-quart casserole dish.
- – In a large skillet over medium heat, heat the vegetable oil and butter. Sauté the sliced squash and onion until soft, about 10 minutes. Remove from heat.
- – In a large bowl, combine the sautéed vegetables, Parmesan cheese, cheddar cheese, and sour cream. Mix well. Season with salt and pepper to taste.
- – Transfer the mixture to the prepared casserole dish, spreading it evenly.
- – Sprinkle the crushed buttery crackers over the top of the casserole.
- – Bake for 20 minutes, or until the top is golden brown and the casserole is bubbly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 6–8
- Calories: Approximately 280 Kcal per serving