I know I have been a bit derelict in my summer cooking this year but we have had so much rain lately that outdoor meals have been few and far between. Whatever grilling we have done has been quick and simple, for fear of being rained out.
Although this casserole is somewhat similar to mine, it is simpler and quicker and perfect for a midweek meal. I have changed the oil to olive oil and added the chopped red peppers. You can substitute a small can of pimientos. The bake time has been increased to 30 minutes and I suggest that if it is not browning, like mine didn't, raise the temperature to 375 during the last 10 minutes. Remember all ovens are different, so check after 20 minutes.
Serves 6 - to 8
1 tablespoon olive oil
6 medium yellow summer squash, thinly sliced
1 large Vidalia onion, thinly sliced
1/2 large red pepper, chopped
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, red peppers 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 30 minutes or until the top is golden and bubbly.
Adapted from Paula Deen
Reprise from My Kitchen By the Lake, July 2010