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