Summer Squash Casserole

1. 1

   Preheat oven to 375 degrees.

2. 2

   In a large pot of salted water, boil squash until tender, approximately 8 - 1o minutes. Drain squash in a colander, then lay out on paper towels to soak up excess water.

3. 3

   Meanwhile, sweat onions in butter or olive oil until tender. Add garlic and saute for an additional minute.

4. 4

   Combine squash, onions, garlic, 2 tablespoons softened butter, sour cream, and cheddar. Season generously with salt and pepper, to taste. Pour into a gratin or baking dish.

5. 5

   Melt remaining 4 tablespoons of butter and combine with Ritz crackers. Sprinkle over squash mixture. Bake uncovered for 30 - 35 minutes, or until golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.