I know many of you, like me, look for different ways to use all of that garden yellow squash during the summer and this is a wonderful way to use some of it! I love this squash recipe. It's simple, but the taste is just amazing! It was given to us, by a friend of ours, Sharon, who was my parent's neighbor for years. She is also a really good southern cook and loves to experiment with different recipes! Here is what you will need for this recipe:
6 medium size yellow squash, cut in 1/4 inch slices and then in half moons or a large dice
1 medium sweet onion, diced (Vidalia works well)
2 Tbs. olive oil
1 tsp. Cajun seasoning (can use seasoned salt)
black pepper to taste
1/2 cup grated Parmesan cheese
1 cup shredded Cheddar cheese
1/2 cup sour cream
1 sleeve butter crackers, crushed (like Ritz)
4 Tbs. butter melted
In a skillet over medium heat saute the onion and squash in the olive oil just until crisp tender. Sprinkle with the Cajun seasoning (we use Tony Cachere's) or seasoned salt and a sprinkling of black pepper. Add the Parmesan cheese, Cheddar cheese, and the sour cream and stir together. Place in a shallow casserole dish that has been sprayed with nonstick spray.
Mix the crushed cracker crumbs with the melted butter and sprinkle evenly over the top!
Place in a 350 degree oven for 30 minutes or until it is just browning and bubbly.
This is so good served with fresh tomato slices and maybe some Southern Green Beans with New Potatoes and Bacon!