Summer Squash Casserole

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Yellow Summer Squash Casserole

This is one of the first dishes Buck ever cooked for me and is delicious with any kind of yellow squash - straightneck, crookneck or pattypan. We're growing all three this year. His original recipe calls for steaming the summer squash and onions, but I like them better sauteed.

Ingredients:
2 lbs. yellow summer squash, sliced thin
2 medium onions, sliced thin
2 Tbsp canola oil
1/2 container reduced-fat sour cream
1 small can French's Fried Onion Rings
salt & pepper

Directions:
1. Preheat oven to 350 F and butter a 2 quart baking dish

2. In a large skillet, heat the oil over medium heat and sautee onion until it is translucent. Add summer squash and sautee until squash is just barely soft (about 5 minutes). Season with salt and pepper.

3. Remove from pan to a mixing bowl, and mix well with sour cream and 1/2 of the can of onion rings.

4. Transfer to buttered baking dish and top with remaining onion rings. Bake for about 25 minutes until bubbly and the top is golden brown.