| Cuisine: American | Type: Side Dish | Serves: 8 |
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Source:
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Our State Magazine |
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Attributes:
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Book, Quick and Easy, Vegetarian |
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Comments:
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This is a simple summer squash casserole that is the perfect side dish to a number of dishes, including fried chicken. |
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Serving Suggestions:
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Ingredients:
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2 tbs. butter 1 tbs. olive oil 6 medium yellow squash, quartered 1 large Vidalia onion, chopped 1 tsp. salt 1 tsp. black pepper 1 cup sour cream 2 cups sharp cheddar cheese, shredded 1/4 tsp. nutmeg 1/8 tsp. cayenne pepper (optional) 1 sleeve butter crackers, crushed |
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Instructions:
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1. Preheat oven to 350°F. In a Dutch oven, heat 1 tablespoon each of butter and olive oil. Add squash and onions. Cook on medium heat until squash and onions are tender. Add salt and black pepper. Drain off excess liquid. 2. In separate bowl, mix sour cream, cheddar cheese, nutmeg, and cayenne pepper, if using. Pour over squash and onions and mix well. 3. Butter a 2-quart casserole dish and add in squash mixture. Cover with crackers and top with dabs of the remaining butter. Bake at 350°F, uncovered, for 30 minutes, or until top is lightly browned. |
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Related recipes:
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None |
2025-12-01