squash cheese casserole

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 over to 350 degrees F. Grease a 2-quart casserole dish.

Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft [note from Laurie: melt the butter and then sauté]. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper to taste.

Place in the casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

(notes from Laurie: Commit to making this one with as many fresh ingredients as possible.)

Grandma’s original recipe:

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