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Categories:
vegetable oil sweet Vidalia onions butter Parmesan Cheddar cheese sour cream salt black pepper crackers
Viewed: 104 - Published at: 9 years agoIngredients
- 1 tablespoon vegetable oil
- 6 medium yellow summer squash thinly sliced
- 1 large sweet vidalia onions thinly sliced
- 1 tablespoon butter
- 1/2 cup parmesan, parmigiano-reggiano cheese, grated
- 1 cup cheddar cheese, reduced-fat shredded sharp
- 1/2 cup sour cream, non-fat
- 1 x salt to taste
- 1 x black pepper freshly ground to taste
- 1 x crackers 1 sleeve, crushed medium to fine
Method
- Preheat the oven to 350F (180C).
- 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.
