With Easter coming this weekend, I have had several people ask about my famous squash casserole that I make. It’s easy and so cheesy and OMG so good.I so admit it! I grew up going to my “Gammy’s” house every year where the cousins would play football in the front yard of course I watched that and didn’t partake. Lot’s of firsts happened down on South Battery here in Charleston. When I was 2 years old, I climbed up on the grand piano and started playing. My uncle yelled at my father to get me off and for me to stop banging. My father told him no, listen Lawson is playing what’s on the TV commercial note for note at 2 years old! There in started my career in entertainment and music. This recipe is my go to and people will not let me NOT make it. I figured Easter would be just as good as the cold months for this. Y’all enjoy!!
1 tablespoon vegetable oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1 tablespoon 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 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, 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.
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