- 2 tbsp unsalted butter
- 6 medium yellow squash, sliced thin
- 1 Vidalia onion, sliced thin
- 2 cups sharp cheddar
- 1/2 cup sour cream
- 1/4 tsp cayenne
- salt and pepper to taste
- 1 sleeve Ritz crackers, crushed
Adapted from ezrapoundcake.com
Preheat the oven to 350 degrees F.
Grease a 2-quart casserole dish.
Heat the butter in a large skillet over medium heat. When melted, add the squash and onion, and cook until the squash is tender and the onions are translucent, about 10 minutes, stirring often.
Meanwhile, combine the cheese, sour cream, cayenne, salt and pepper in a large bowl.
Stir in the squash and onion mixture. Mix well, and pour into your casserole dish. Top with cracker crumbs, and bake for 20 minutes, until golden and bubbly.