Cheesy Squash Casserole
For a lighter version, use vegetable broth in place of sour cream.
1 tbsp vegetable oil
6 medium summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tbsp butter
1/2 cup grated Parmesan
1 cup shredded sharp Cheddar
1/2 cup sour cream
1 egg, beaten
½ cup breadcrumbs (panko or regular) or finely crushed crackers
Salt & pepper
- Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
- Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the parmesan, cheddar, egg, and sour cream. Add salt and pepper, to taste.
- Place in the prepared casserole dish and sprinkle the breadcrumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.