1 tablespoon vegetable oil
6 medium yellow 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
Salt and freshly ground black pepper
1 sleeve crackers, crushed medium to fine (recommended: Ritz)
Preheat the oven to 350. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Sauté the squash, onion and butter until soft. Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
Recipe by Paula Deen