There is nothing better in the summer than a yellow squash casserole! It just screams Sunday potluck. I know sooo many people that have started vegetable gardens. But-- then what to do with all of the bounty?? This recipe is sure to use up some of that yummy squash if you decided to go the home grown route OR if a kind neighbor drops off a bag of veggies.
Throw in one of those COSTCO roasted chickens, and you have dinner!
Squash Casserole Recipe
Preheat oven to 350 degrees. Use butter to grease a cast iron skillet. (I use a Lodge skillet that I received as a wedding gift-- LOVE it!)
Casserole
3 lbs squash, sliced
1 c. chopped onion (white or red)
4 tbsp butter
1 c. sour cream
1/2 c. mayonnaise
1 c. shredded sharp cheddar cheese
1/2 c. shredded swiss cheese
2 eggs
1 tsp salt
1 tsp pepper
Topping
1 1/2 c. crushed RITZ Crackers
4 tbsp butter, melted
1/2 c. shredded parmesan cheese
Add squash, onion, and butter to saute pan and cook until soft and translucent. Drain and press to removed excess liquid. Stir the rest of ingredients and add squash mixture. Place in cast iron skillet and cover with topping. Bake at 350 degrees for 20-25 minutes.
The mix of the sour cream and the tangy cheeses is what really makes this casserole shine in my opinion.
AND-- there's just something about cooking in a cast iron skillet. It makes me think of all of those yummy recipes that my grandmother and mom used to make, and I love creating new memories around the table with my own family.
This recipe would be great with other vegetables like zucchini as well. The prep time is super easy and this will be a hit with everyone around the table.
XO,
JuJu