Simple Squash Casserole
6 tablespoons butter
3 firm fresh zucchini, thinly sliced
3 firm fresh yellow squash, thinly sliced
1/2 red onion, thinly sliced
1/2 teaspoon salt
1/2 teaspoon coarse ground pepper
1/2 cup sour cream
2 cups cheddar cheese, shredded
1/2 cup fontina or parmesan cheese, shredded
Spray 9 x 9 baking dish with pan release.
In larger skillet, sauté zucchini, squash and onion in butter until soft. Add salt and pepper halfway through cooking.
When squash mixture is cooked, remove from heat and add cheeses. You have permission to play with your cheeses and use up those little pieces in your fridge as long as they will work well together.
Put casserole mixture in baking dish. Heat through at 325 degrees for 30 minutes or until cheeses are melted and beginning to bubble around the edges.