The Pioneer Woman Tasty Kitchen
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Summer Squash Casserole

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Level: Easy

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Description

The perfect summer squash casserole, light yet packed with delicate squash flavor!

Ingredients

  • 3 pounds Summer Squash, Sliced
  • 1 whole Sweet Onion, Chopped
  • 2 whole Cloves Garlic, Minced, Or More To Taste
  • 6 Tablespoons Softened Butter, Divided, Plus Extra To Sweat Onions
  • ½ cups Light Sour Cream Or Greek Yogurt Or More To Taste
  • ½ cups Shredded Cheddar Cheese, Or More To Taste
  • Salt And Pepper, to taste
  • 1 package (4 Oz. Sleeve) Ritz Crackers, Crushed

Preparation

Preheat oven to 375 degrees.

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.

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

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.

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.

One Comment

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Profile photo of wendymck

wendymck on 9.20.2010

i have made this a couple times already this summer and am getting ready to make it again. i have papaya pear squash that i use and whatever crackers i have in the house. it’s really tasty. thanks!

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