2bleu's Zucchini Yellow Squash Casserole

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This is the perfect recipe for when you have an abundance of squash and zucchini! This will satisfy the most finicky eaters who don't much care for squash/zucchini. Great for potlucks!!

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Steps

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Preheat oven to 350f in batches , saute the squashes in a little olive oil , seasoned with salt and pepper , over medium heat until it has broken down and slightly browned , about 15 to 20 minutes , covered at first to release liquid , then stirring occasionally to brown.

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Place into large collander in the sink and gently pour the squashes into the collander , allowing to drain 10-15 minutes , then placing them in a very large bowl.

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Continue with your next batch until you have cooked all the squashes.

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To the same skillet , melt the butter and saute the onions , garlic , and bell peppers for about 5 minutes.

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Remove from heat , and immediately add the crushed red pepper flakes , sour cream , cheddar , and parmesan cheeses.

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Stirring to incorporate quickly.

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To a very large bowl , place all squash , then pour the onion / cheese mixture over top.

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Stir gently and thoroughly to incorporate the casserole.

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Pour mixture into a 9x13 buttered casserole dish and top with crushed ritz cracke.

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Ingredients

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yellow squash, zucchini, kosher salt, black pepper, olive oil, onions, bell peppers, garlic cloves, butter, crushed red pepper flakes, sour cream, shredded cheddar cheese, parmesan cheese, butter flavored crackers