A good recipe for squash casserole is cheesy squash casserole. Use six ripe medium yellow summer squashes. Slice them into thin pieces. Saute the squash with onion and butter, and then combine the vegetables in a bowl with cheese. Use cracker crumbs for the top of the casserole.
Grease a 2-quart casserole dish with nonstick spray. Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Put the squash in the skillet with one large sliced onion and 1 tablespoon of butter. When the vegetables become soft, take them off the heat and pour them into a bowl. Put in 1/2 cup of grated Parmesan, 1 cup of sharp cheddar cheese and 1/2 cup of sour cream. Sprinkle in salt and pepper to taste. Put the mix inside of the casserole dish, then cover the top with a sleeve of cracker crumbs. Bake the casserole for 20 minutes at 350 degrees. The finished casserole turns golden brown and bubbles.
Paula Deen recommends using Ritz crackers for the crumb topping. The recipe yields about eight servings.
Pick yellow summer squash that feel firm and heavy for this recipe. Ripe squash have bright yellow skin, and are about 4 inches long. Do not use squash that have dry stems, soft spots or blemishes. Avoid hard-skinned yellow squash or oversized bodies on any summer squash.