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Buttery, Crunchy Summer Squash Casserole

You can use zucchini in place of summer squash, depending on what you have on hand.

"A good marriage is like a casserole, only those responsible for it really know what goes in it." ~Anonymous

We are still overloaded with summer squash over here in Duggan Valley. Looking for new ways to cook it, I decided to alter a Thanksgiving favorite of mine, the broccoli casserole. I have to say that the broccoli version is better than the squash one, but both are really good. Since it's been so hot I waited to cook this until the sun went down and then reheated it for dinner the next night. I think giving the flavors time to meld makes it even better.

Summer Squash Casserole

Ingredients:

  • 3 cups summer squash, peeled and diced (about 3 medium)
  • 1 cup chopped red onion
  • 2 tbsp olive oil
  • 1 cup shredded Cheddar Jack cheese
  • 1 cup shredded Sharp Cheddar cheese
  • 1 can (10-3/4 ounces) condensed low sodium cream of mushroom soup
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1 cup crushed crackers (saltine, wheat or Ritz-I would recommend Ritz)
  • 1 tablespoon unsalted butter, melted

Directions:

  • In a large skillet heat the olive oil over medium high heat.
  • Saute summer squash and onion in oil until tender.
  • Drain.
  • In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt.
  • Transfer to a 8x8 glass baking dish sprayed with Pam.
  • Combine cracker crumbs and butter.
  • Sprinkle over vegetable mixture.
  • Bake, uncovered, at 350° for about 40 minutes or until bubbly.

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