Casserole may be a derivative of a French word (cassa) but Southern mamas perfected it. Any ingredients can become a casserole and a church potluck favorite. If a cook is lucky enough to have a garden, an abundance of a veggie will result in a casserole. Today’s dinner star is a yummy squash casserole with a cheesy interior and a crunchy topping on the exterior, winner. Here are the ingredients:

1 Prep the squash. First, chop the squash. The goal is like size pieces so they cook evenly.

2 Prep the onion. Chop a small yellow onion in to a very small dice.

3 Soften the veggies. Add the squash and onions to a saute pan over medium high heat. Cook for 8-10 minutes until the squash is just softened.

4 Shred the cheese. While the squash is cooking, shred the cheese. I am using the whole 8 oz block of cheddar. Well except for one teensy bite. Then shred 1/4 cup of parmesan.

5 Mix it up. Combine the cheese, 1 cup of sour cream, and the veggies. Salt & pepper the mix. Add to the casserole pan.
6 Make a topping. The topping is melted butter and crushed Ritz crackers. Crush 2 sleeves of crackers while a half cup of butter melts in the microwave. Mix it together.

7 Top the casserole. Evenly spread the buttery cracker mixture all over the top of the vegetable mix.

8 Bake it. Bake the casserole in a 350 oven for 35 minutes then check it. The cracker topping will be lightly golden and the edges will be bubbling.

We are ready for dinner! I hope you enjoy your squash casserole!