Cheesy squash casserole
30
10
6
Easy
- 1 tbsp vegetable oil
- 6 medium yellow summer squash, thinly sliced
- 1 large onion, thinly sliced
- 14g butter
- 1/2 cup grated Parmesan cheese
- 1 cup grated sharp Cheddar cheese
- 120ml sour cream
- Salt and freshly ground black pepper
- 1 packet cheese biscuit, crushed medium to fine (recommended: Ritz)
1) Preheat the oven to 180C/Gas 4. Grease a 2L casserole dish.
2) Heat the oil in a large skillet over medium heat. Saute the squash, onion and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar and sour cream. Add salt and pepper, to taste.
3) Place the squash mixture in the prepared casserole dish and sprinkle the cheese biscuit crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
2) Heat the oil in a large skillet over medium heat. Saute the squash, onion and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar and sour cream. Add salt and pepper, to taste.
3) Place the squash mixture in the prepared casserole dish and sprinkle the cheese biscuit crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
