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Southern Squash Casserole {Summer Comfort Food!}
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon butter
  • 2 pounds yellow summer squash, about 6 medium squash, washed & sliced 1/4-inch thick
  • Salt & freshly ground black pepper, to taste
  • 2 cloves garlic, minced
  • 1/2 cup sour cream
  • 1 egg, beaten
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1/2 cup freshly grated Parmesan cheese, DIVIDED
  • 18 golden butter crackers, finely crushed (about 3/4 cup cracker crumbs)
  • 2 tablespoons butter, melted
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