"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
- 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
- In a large skillet heat the olive oil over medium high heat.
- Saute summer squash and onion in oil until tender.
- 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.