Summer Squash Casserole

Ingredients

4 to 5 Medium to Large Summer Squash (washed and sliced)
1 jalapeno pepper (washed, seeded and finely sliced or chopped)
1 Medium onion (Vidalia or other) cut into this rings and separated
1 tsp salt
¼ tsp fresh ground pepper
1 C Sour Cream
1 C bread crumbs, cracker crumbs-whatever you have on hand (divided in half)
½ stick butter (melted)
1 C shredded cheese – cheddar, or your choice (divided in half)
1 medium baking dish
1 large sauce pan with lid

Directions
Preheat oven to 350 degrees.

Place the first three ingredients in the sauce pan. Add water to a two-inch depth and cover. Bring to a boil at medium to medium-high heat. Reduce heat but maintain boil until squash is fork tender but not mushy. Make sure water remains in the pan so that the squash does not burn or stick.

Drain in a colander. Smash in colander, in sink, with a potato masher or large wooden spoon. Stir to encourage draining. Let sit 2-3 minutes to eliminate add’l water. Return mixture to the pan. Add salt, pepper, sour cream, ½ C cracker crumbs, and ½ C cheese to the mixture. Thoroughly combine. Rub the baking dish with oil or butter, or spray with non-stick cooking spray. This helps make clean up easy. Place mixture in baking dish.

Combine melted butter with remaining cheese and cracker crumbs. Spread evenly across the top of the casserole.

Bake uncovered at 350 for 30 – 45 minutes, depending on your desired level of “crispy crust”. Remove from the oven, serve and enjoy!!