Summer Squash Casserole

Summer Squash Casserole

3/4 pound yellow summer squash, cleaned and thinly sliced
¾ pound zucchini, cleaned and thinly sliced
1 large onion, thinly sliced-during the summer I love to use Vidalia or Walla Walla onions
¼ teaspoon salt
1/8 teaspoon cracked black pepper
¼ cup butter, melted
½ pound grated cheddar cheese or Parmesan cheese

Steam squash for 5-7 minutes in the microwave or on the stovetop. If microwaving, pour ½ cup water over squash and cover with a damp paper towel. Butter a 2 ½ quart baking dish. Layer squash, onions, salt, pepper, 1 tablespoon butter and cheese. Repeat layers until casserole is filled. Top with cheese. Bake at 400 degrees for 20 minutes. Make sure cheese is melted and the casserole is bubbly.

Makes 4 servings