2 pounds yellow squash, sliced
1 fresh garlic pod, minced
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup chopped onion
1 cup chopped green bell pepper
1 cup chopped red bell pepper
4 tablespoons butter, divided
1 cup crushed (to large crumbs) round butter crackers
1/2 cup half & half (for not as rich use milk)
1 cup sharp or extra sharp (depending on personal preference) Cheddar cheese, shredded (1/4 cup set aside)
Cook the squash, garlic, salt, and ground pepper in saucepan with small amount of water. Cover and cook until squash is tender, stirring occasionally and adding more water if needed. While squash is cooking, sauté onion and bell peppers in butter in skillet until onion is clear, set aside. Drain the squash; return to the pan and add onions, and peppers. Fold cracker crumbs into the squash mixture; slowly adding half & half and ¾ cup cheese. Mix well. Pour into a greased 1 ½ qt casserole. Sprinkle top with remaining cheese and sprinkle with paprika. Bake at 350°, uncovered, for 20 minutes, or until casserole is bubbly. Serve hot.
P.S. This is perfect for a Sunday lunch with family & friends. Also, makes great leftovers for lunch at work on Monday!
Bon Appetit & y'all have a fab one!
The Southern Socialite