Rosie Makes A Squash Casserole.

 

  I love summer squash

and a neighbor was kind enough to share some with me.

 

 I decided to make a squash casserole.

 You can use either yellow squash or zucchini.  

As for the size, 

I prefer small to medium squash.

You don't want a zucchini the size of a baseball bat

and the skin on the yellow squash gets tougher as it ages.

 Rosie's Squash Casserole

 2 small to medium yellow squash, peeled and diced

1 medium onion, peeled and diced

splash of oil and 1 TB unsalted butter 

kosher salt

freshly ground pepper

3 eggs

1/2 cup sour cream

1/4 cup chopped basil

1 cup + grated sharp cheddar cheese

1/2 sleeve Ritz crackers

Heat a medium sized skillet over medium high heat.

with a splash of oil and a tablespoon of butter.

Add in diced squash and cook, stirring, about 5 minutes.

Add in onion and cook an additional minute or two.

Season with kosher salt and freshly ground pepper

Pour squash and onions into a buttered 8 x 8-inch baking dish.

Beat eggs with sour cream

and add in a pinch of salt and pepper.

Pour over squash mixture.

Stir in cheese, saving a bit for topping.

Top with crushed Ritz crackers.

(At least 1/2 a sleeve.)

Sprinkle a little cheddar over top.

Bake in a 350° oven for 40 - 45 minutes

until cheese is set and topping is golden brown.

Let cool a bit before serving.

Enjoy!