SOUTHERN SQUASH CASSEROLE

By Bug7

Casserole

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 pounds yellow summer squash, washed and sliced
• salt and pepper, to taste
• 2 cloves of garlic, minced
• 1/2 cup sour cream
• 1 egg, beaten
• 1 cup shredded sharp cheddar cheese
• 1/2 cup freshly grated parmesan cheese, divided
• 18 golden butter crackers, finely crushed (about 3/4 cup)
• 2 tablespoon butter, melted

Preparation

Step 1

Heat in large pot over medium heat. Add olive oil and butter and swirl to melt and coat. Add sliced squash, season generously with alt and pepper, and saute for 10 minutes. Cover pot with lid and continue cooking for 15 minutes. Stir in minced garlic during the last five minutes of cooking.
Preheat oven to 350. Grease a 8 inch square pan. Transfer cooked squash to a bowl and mix in sour cream, then stir in egg, cheddar cheese, and 1/4 cup parmesan cheese until well blended. Transfer mixture to dish and sprinkle with cracker crumbs and the remaining parmesan cheese. Drizzle butter on top of crackers. Bake for 30 to 40 minutes until bubbly and brown.