It’s time to try some new sides that I can cook at the lodge, for deer season. In addition to being yummy, I need some dishes that are comfort food, plus easy and fast to put together (and make it seem like I exerted maximum effort). Sadly, squash isn’t a favorite side dish for the lodge-goers. But, Squash Cheese Casserole transforms bland yellow squash into a delicious side dish. With a little added bacon, I bet I’ll win over some of the meat-and-potato guys. This is an irresistible side, and in our house is reserved for special suppers.
- 3-4 TBSP butter
- 4 medium yellow summer squash, thinly sliced*
- 1 onion, chopped
- 1/3 cup grated Parmesan
- 1 cup shredded sharp Cheddar
- 2 TBSP sour cream
- 2 TBSP mayonnaise
- Salt and pepper (or your favorite all purpose seasoning)
- 2-3 oz cream cheese
- 1 cup crushed buttery crackers
- Heat the oven to 350.
- Heat a large skillet on medium. Add butter and cook squash and onion until soft. Transfer to a bowl and stir in Parmesan, cheddar, sour cream, mayo, and salt and pepper.
- Place in greased casserole dish, dot with cream cheese, and sprinkle the cracker crumbs evenly over the top. Bake for 20-30 minutes or until the top is golden and bubbly.
- *I used a processor to slice the squash quickly. Also, I put slices in a colander, salted it, and let water drain out of squash for a half hour. This is not a necessary step however.
- Other additions: cooked and crumbled bacon or finely diced ham