Squash Casserole

Rain, rain, rain! Have you noticed that we're having a cool wet summer? I can handle cool, but wet! Ugh! Our joint plot in the community garden is just sitting there waiting for sunshine. Except for the squash! It seems to LOVE the rain and has yielded zucchini the size of my leg and yellow squash almost as big! Surprisingly, they are tender and tasty. I've made a number of new recipes using both types of squash and even used a combination of the 2 for the following casserole.  I like this casserole because it doesn't have any eggs and has a nice texture. I'm not a huge fan of squash casseroles, but I like this one. Hopefully, you will too! 

Squash casserole

1  cup water

2  lbs yellow/summer squash, sliced

1/2 cup chopped onion

1  teaspoon salt

1/8  teaspoon sugar

3  Tablespoon  unsalted butter, softened

1¼  cups shredded sharp Cheddar cheese

1  cup sour cream

1/3  cup shredded Parmesan cheese, optional

Salt and pepper to taste

1  cup crushed Ritz cracker crumbs

3  tbsp butter, melted

Preheat oven to 350 degrees F. Bring the water to a boil in a large saucepan, then add the squash, onion, salt and sugar. Cook over moderate heat, covered, for 20 minutes (or until tender).

Drain well and return squash mixture to pan. Add softened butter and mash with a potato masher or fork until squash is broken apart but not entirely mashed. Drain off water. Stir in cheese, sour cream, Parmesan, salt and pepper to taste.

Combine cracker crumbs and melted butter in a small bowl.

Pour the squash mixture into a buttered  11-inch gratin dish ( or 2 quart casserole) and top with the crumb mixture. Bake for 20 to 30 minutes, or until bubbling and golden. Let sit for 5 minutes before serving.