|From Real Mom Kitchen|
Nothing says summer in the South like Yellow Squash Casserole! There are many variations on the recipe, but this one is my favorite. Add a green salad and maybe a little chicken or ham and your meal is complete. If you have never had this dish, then you are in for a treat -- enjoy!
Yellow Squash Casserole
6 C. (about 6 small) yellow squash, sliced
1 large onion, chopped
4 T. butter
1 C. sour cream
1/2 tsp. salt
pepper to taste
1 C. shredded cheddar cheese
1 C. crushed butter crackers (Ritz)
Sauté the squash in oil over medium-low heat until soft, about 15 minutes. Drain in a paper towel-lined colander. Squeeze in the towels and set aside. Sauté the onion in the butter for 5 minutes. Stir in all ingredients except the cracker crumbs. Pour into a greased casserole. Top with the crumbs, and additional cheese if desired. Bake at 350 degrees for 30 minutes. Serves 6.
Update: My new favorite way to prepare the vegetables is to put the squash and onions in a roasting pan with about 2 T. olive oil plus the salt and pepper and roast at 400 degrees for about 25 minutes until tender (omit the 4 T. butter).
To turn this into a main dish, I stir in a package (about 9 oz.) of crumbled cooked turkey sausage (ham would also work well).
For the topping, I now melt 2 T. butter and stir in the cracker crumbs (and additional cheese if desired) before sprinkling them on top of the casserole (hey, I never said this dish was low-fat!).