Cheesy Squash Casserole
By Carley Wegner
Tuesday, March 24, 2009
I made another trip to Savannah recently so I thought it was only fitting to share another Paula Deen recipe. I have been to Savannah several times before but this time I actually got to dine at Paula Deen’s restaurant “Lady and Sons”. Very good! My favorite was the mac’ and cheese (that recipe is on a previous blog) and the sweet tea. However, if you were born and raised in the south like I was, you might not be as impressed. After all, the South can make some good country cookin’.
The recipe below is a great side dish and very easy to make. I hope you enjoy.
Ingredients for Cheesy Squash Casserole:
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Directions
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Cook Time 30 min
Yield 6 to 8 servings
COMMENTS
I like the texture of this very much but, if the idea of yellow squash turns off. I prefer potatoes w/ onion & parmesan cheese in a skillet. It too is a familiar side dish I got from Bob in Phoenix.
^_^ For breakfast, lunch and dinner, anytime is good ^_^
Do you know what children’s book that’s a saying from? Hint: It’s an Easter book.