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Lisa’s Favorite Squash Casserole Recipe

December 13, 2013 by Lisa Pinney

 

In the summer months, I love fresh yellow squash and onions, 
but during holiday time, 
I long for a hot and cheesy squash casserole.  
Sharing my favorite recipe for it today…
so easy to put together and the results are just delicious!
**********

Lisa’s Favorite Squash Casserole

1 tablespoon vegetable oil 
1/ 2 stick butter
6 medium yellow summer squash, peeled and diced
1 large onion, diced
1 cup shredded Cheddar
1/2 cup sour cream
1 tsp Morton’s Nature Seasoning
1 sleeve Ritz crackers, crushed 
1 stick butter, melted 
Preheat the oven to 350 degrees.  
Spray a 2-quart casserole dish with nonstick spray.
Heat the oil in a large skillet over medium heat; add the butter. Saute the squash and onion until soft. 
 
Transfer to a bowl and stir in the cheese and sour cream. 
Add seasoning. 
 
Place in the prepared casserole dish and 
sprinkle the cracker crumbs evenly over the top. 
Pour melted butter over the cracker crumbs.  
 
Bake for 25-30 minutes or until the top is golden and bubbly. 

**********

The delicious ingredients…


Peel and cut up the squash…


Add the diced squash and onions to your skillet with the butter…


Saute’ until the squash and onions are tender..
drain…


Add the sour cream…


and the shredded cheese…



Top it with the crushed cracker and the stick of melted butter…
Bake at 350 degrees for 25-30 minutes…
Vegetable heaven!  🙂
Enjoy!



Print

Lisa’s Favorite Squash Casserole Recipe

  • Author: Lisa Pinney

Ingredients

Scale
1 tablespoon vegetable oil
1/ 2 stick butter
6 medium yellow summer squash, peeled and diced
1 large onion, diced
1 cup shredded Cheddar
1/2 cup sour cream
1 tsp Morton’s Nature Seasoning
1 sleeve Ritz crackers, crushed
1 stick butter, melted

Instructions

Preheat the oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick spray.
Heat the oil in a large skillet over medium heat; add the butter. Saute the squash and onion until soft.
Transfer to a bowl and stir in the cheese and sour cream.
Add seasoning.
Place in the prepared casserole dish and
sprinkle the cracker crumbs evenly over the top.
Pour melted butter over the cracker crumbs.
Bake for 25-30 minutes or until the top is golden and bubbly.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Print

Lisa’s Favorite Squash Casserole Recipe

  • Author: Lisa Pinney

Ingredients

Scale
1 tablespoon vegetable oil
1/ 2 stick butter
6 medium yellow summer squash, peeled and diced
1 large onion, diced
1 cup shredded Cheddar
1/2 cup sour cream
1 tsp Morton’s Nature Seasoning
1 sleeve Ritz crackers, crushed
1 stick butter, melted

Instructions

Preheat the oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick spray.
Heat the oil in a large skillet over medium heat; add the butter. Saute the squash and onion until soft.
Transfer to a bowl and stir in the cheese and sour cream.
Add seasoning.
Place in the prepared casserole dish and
sprinkle the cracker crumbs evenly over the top.
Pour melted butter over the cracker crumbs.
Bake for 25-30 minutes or until the top is golden and bubbly.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Filed Under: Uncategorized

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Fried Pies & Fireflies started in 2011 as a way for southern cook, Lisa Cook, to share her recipes with family and friends. Let's dig deeper →

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