Ingredients Serves 6
| 1 tbsp vegetable oil |
| 6 medium yellow summer squash, thinly sliced |
| 1 large vidalia onion, thinly sliced |
| 1 tbsp butter |
| 1⁄2 cup parmesan cheese, grated |
| 1 cup sharp cheddar cheese, shredded |
| 1⁄2 cup sour cream |
| 1 salt |
| 1 black pepper, freshly ground |
| 1 sleeve crackers, crushed medium to fine |
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Heat oil in a large skillet over medium heat. Saute squash, onion, and butter until soft. Transfer to a bowl and stir in parmesan, cheddar, and sour cream. Season with salt and pepper, to taste.
- Place in the prepared casserole dish and sprinkle cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
