Jen’s cheesy squash casserole tastes like summer. You should try it.

Jen's cheesy squash casserole just before I popped it into the oven.

By SARA VANDEN BERGE

My friend Jennifer can cook.

And when I say cook, I mean she can cook. Everything that comes out of her kitchen tastes like heaven. I get giddy when she invites us over for dinner, especially when she makes seafood gumbo.

Several years ago, she gave me her recipe for cheesy squash casserole after I fell head over heels for it.

I would never try to duplicate most of her dishes because, well, they scare me to death. I’m not super efficient in the kitchen

But this cheesy casserole thingy is a cinch and I have been able to duplicate it pretty well. (Bravo to me.)

My entire family loves it too, which is why I whipped up a big pan of it today.

Two out of three kids are making it home for Easter weekend and they’re getting a big side of this on their dinner plate tonight.

You should try it.

Here’s the recipe:

6 medium yellow summer squash, thinly sliced

1 large onion, thinly sliced

1 tbsp. butter

½ cup grated parmesan

1 cup shredded sharp cheddar

½ cup sour cream

Salt and pepper to taste

1 sleeve of crackers (I use Ritz. Jen likes garlic and herb-flavored Townhouse Toppers)

Pre-heat oven to 350 degrees and grease 2-quart casserole dish.

Coat large pan with non-stick spray and sauté squash, onion and butter until soft. Transfer to bowl and stir in the parmesan, cheddar and sour cream; add salt and pepper.

Place mixture in prepared dish and sprinkle cracker crumbs evenly over the top; bake for 20 minutes or until the top is golden and bubbly.

Then scarf it down like your life depends on it.