Sunny Sunday

Today has been so beautiful. After a few showers that we certainly cannot complain about, the sun came out and it is now one of those gorgeous Sunday afternoons that we dream about in January. It always seems that once July is gone I am more keenly aware of the lengthening shadows that slowly signal the end of my beloved Summer. It reminds me to appreciate every single warm day.
One of the many things that I love about Summer are fresh vegetables. We have fixed squash every way imaginable and have not tired of it yet. This morning as I was getting dressed Paula Deen and her brother Bubba were making a squash casserole that is a bit different from my norm. Luckily, I had just enough squash in the refrigerator to try it.
We thought it was really good, not as good as my Aunt Julia's recipe (posted January 2nd, 2009), but we consider that the holy grail of squash casseroles.

Supper tonight was:
Baked Chicken Livers
Rice and Gravy
Uncle Bubba's Cheesy Squash Casserole*
Tiny English Peas

Uncle Bubba's Cheesy Squash Casserole

1 Tbsp. vegetable oil
6 medium yellow summer squash - thinly sliced
1 large Vidalia onion - thinly sliced
1 Tbsp. butter
1/2 cups grated Parmesan
1 cup shredded Sharp Cheddar
1/2 cup sour cream
Salt and black pepper
1 sleeve Ritz crackers crushed medium to fine

Preheat the oven to 350 degree. Spray a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

So, until tomorrow..............
S~~~