This southern spin on Squash Casserole is loaded with tender sauteed yellow squash, cheddar, Parmesan, and sour cream, then topped with buttery cracker crumbs and baked for a delicious and comforting side dish!
"This is wonderful. My 16-year-old son has always despised squash any way that I have prepared it....until now!"
• EVOO + butter • yellow summer squash • salt + pepper • garlic • sour cream • egg • shredded sharp cheddar cheese • Parmesan cheese • golden butter crackers
Sauté sliced squash in EVOO and butter until very tender. Season with salt and pepper and stir in minced garlic.
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Mash the cooked squash and mix in sour cream, egg, cheddar, and Parmesan. Transfer to a greased casserole dish.
Sprinkle with cracker crumbs and Parmesan, then drizzle with the melted butter.
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Bake until golden brown and bubbly. Serve warm.
"Made this tonight with garden pickings and my anti-squash hubby had a second serving! This recipe is a keeper!!"
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