Summer Squash Casserole

An abundance of summer squash has me looking for new recipes. This casserole is a combination of several recipes I discovered. It combines the best of the best in a delicious side dish—tender-crisp squash topped with crunchy, buttery crackers.. As usual, I downsized the recipe that follows and I tend to eye-ball the sour cream and cheese . . . adding what I think looks like just the right amount without overdoing. 

Summer Squash Casserole    About 8-12 servings 

2 tablespoons olive oil

About 2 to 2 1/2 lbs. summer squash, cut  into 1/4" slices – half and cut out seeds if squash is larger (I used a combo of yellow crookneck and zucchini squash)

1 medium onion chopped (yellow, white or red)

Kosher salt & pepper to taste

1/4 teaspoon cayenne pepper, optional

1 tablespoons fresh oregano, chopped

1 cup shredded Cheddar cheese (or use 1/2 c. Cheddar & 1/2 cup Pepper Jack cheese)

8 ounces sour cream

Topping:

1/2 cup Parmesan cheese

1 sleeve buttery crackers such as Ritz 

2 tablespoons melted butter

1. Pre-heat oven to 350°F. Lightly spray a 12-inch cast iron skillet or a 9"x9" casserole dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the sliced squash and onion and cook, stirring occasionally, until the vegetables have slightly softened but are still tender-crisp, about 6 to 7 minutes. 
3. In a large mixing bowl, stir together the sour cream, salt, pepper, cayenne and oregano. Fold in Cheddar cheese, and sour cream.
4. Fold in the cooked squash mixture. 
   
5. Transfer to the prepared baking vessel and sprinkle Parmesan over the top of casserole.
6. In a separate medium bowl, use a fork to stir together the crushed crackers with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
   
7. Bake about 25 minutes, uncovered, until bubbly and topping is starting to brown slightly

Recipe without photos . . . Summer Squash Casserole    About 8-12 servings 

2 tablespoons olive oil

About 2 to 2 1/2 lbs. summer squash, cut  into 1/4" slices – half and cut out seeds if squash is larger (I used a combo of yellow crookneck and zucchini squash)

1 medium onion chopped (yellow, white or red)

Kosher salt & pepper to taste

1/4 teaspoon ccayenne pepper, optional

1 tablespoons fresh oregano, chopped

1 cup shredded Cheddar cheese (or use 1/2 c. Cheddar & 1/2 cup Pepper Jack cheese)

8 ounces sour cream

Topping:

1/2 cup Parmesan cheese

1 sleeve buttery crackers, such as Ritz 

2 tablespoons melted butter

1. Pre-heat oven to 350°F. Lightly spray a 12-inch cast iron skillet or a 9"x9" casserole dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the sliced squash and onion and cook, stirring occasionally, until the vegetables have slightly softened but are still tender-crisp, about 6 to 7 minutes. 
3. In a large mixing bowl, stir together the sour cream, salt, pepper, cayenne and oregano. Fold in Cheddar cheese, and sour cream.
4. Fold in the cooked squash mixture. 
5. Transfer to the prepared baking vessel and sprinkle Parmesan over the top of casserole.
6. In a separate medium bowl, use a fork to stir together the crushed crackers with the melted butter. Sprinkle the mixture evenly over the top of the casserole.
7. Bake about 25 minutes, uncovered, until bubbly and topping is starting to brown slightly.