Although this casserole is somewhat similar to mine, I have wanted to try it for awhile for it seems much simpler and quicker. 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 asfter 20 minutes.
We had it tonight with steak and it was divine! I am sorry to say the first corn of the season bought yesterday with the squash from a local farmer was terribly disappointing. Oh well, at least there is plenty of time for more corn tasting.
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