Ingredients

2 summer squash
1/2 vidalia onion chopped
2 green onions, chopped
1 garlic clove, minced
Pinch Fleur de Sel salt
2 tablespoons olive oil
2 tablespoons fresh chives
2 ounces cream cheese
1/2 to 1 cup Parmesan cheese
1 cup sharp white cheddar
1/3 package of round butter crackers
Pinch of Oregano and Sage Savory Salt

The one thing in our garden that seems to be surviving in this heat is our squash. They are a beautiful yellow color and so tender. Instead of serving sauted squash as usual, I decided to make a cheesy squash casserole and it was divine.

I highly recommend making this if you love cheese. My daughter gave it 5 cherries (the best). It is very quick and easy to make so definitely add this to your recipes to try list.

Directions

1) Sauté the sliced squash, 1 yellow onion and 2 green onions chopped, and clove of garlic minced in olive oil until soft. Add the 2 tablespoons freshly chopped chives and the 2 ounces of cream cheese and mix until melted.

2) Butter a small casserole dish and add the vegetables. Sprinkle the cheese on top and toss together. Crumble and sprinkle round crackers on top. I only put crackers on half to limit my gluten.

3) Bake at 350 degrees for 20 minutes until golden brown. Sprinkle with Oregano and Sage Savory Salt and serve.