Summer is approaching and I can’t wait for all the summer produce to come in season! One of my favorite summer vegetables is squash! I love them in casseroles, grilled with other vegetables, baked in zucchini bread, fried, or just about any other way. It usually produces so much that people are trying to give it away before it goes to waste from their gardens! (Not that I’m hinting or anything to my garden producing friends )
This week, Aldi’s grocery store had squash as one of their weekly specials. I bought plenty! I fixed grilled squash one night, but tonight I decided to do a squash casserole. I loved it! The original recipe called for yellow squash, but I used half yellow and half zucchini which turned out great! The squash combined with the sweet onion and cheese are so yummy! I will definitely be making this often through the summer months ahead!
Cheesy Squash Casserole
- 6 cups squash, diced (I used half yellow and half zucchini)
- 1 large onion, chopped
- 4 tablespoons butter
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sour cream
- 1 cup cheddar cheese (I used sharp cheddar)
- 1 cup crushed round crackers (like Ritz)
Cook squash in boiling water until tender.
Saute onion in butter until softened.
Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
Combine squash, onion, sour cream, cheese, and seasonings together and spoon into a buttered casserole dish.
Top with crushed crackers.
Dot crackers with tiny pieces of butter.
Bake at 350 °F for 35-40 minutes.