Cheesy Squash Casserole

By Paula Deen

• 1 Tbs vegetable oil
• 6 medium yellow summer squash, thinly sliced
• 1 Tbs butter
• 1/2 c grated Parmesan cheese
• 1 c shredded sharp cheddar cheese
• 1/2 c sour cream
• salt and pepper
• 1 sleeve Ritz crackers, crushed medium to fine

Grease a 2-quart casserole dish. 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 cheeses and sour cream. And salt and pepper to taste.
Place in prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes at 350 degrees.