Ingredients

The following ingredients have 6 Servings
  • 4 large summer/yellow squash, halved and sliced
  • 1 medium onion, thinly sliced
  • 2 teaspoons onion powder
  • 2 teaspoons garlic powder
  • 1 teaspoon seasoned salt
  • salt and pepper
  • 1 large roasted red pepper, drained and chopped
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 8 ounces grated sharp cheddar cheese
  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 12 butter crackers such as Ritz, crushed

Instruction

  • If serving immediately, preheat the oven to 450F and a medium ovenproof skillet to medium heat with a drizzle of olive oil. Add the squash, onion, and dry spices to the skillet. Stir every few minutes, cooking the squash and onion together for 30-40 minutes total until wilted and most of the water has evaporated.
  • Turn the heat off the skillet and add the roasted red pepper, Worcestershire sauce, hot sauce, cheese, mayo, and sour cream. Stir to combine and taste; add more salt, pepper, and hot sauce to your preference. Sprinkle the crushed crackers all over the casserole.
  • Transfer the skillet to the oven and bake for 15 minutes or until the casserole is golden brown and bubbly throughout. Let cool slightly before serving. Enjoy!