Angela’s Summer Squash Casserole
3 large or 4 smallish yellow summer squash, sliced into rounds
1 medium onion, frenched (halved then sliced)
2/3 cup half n half (or milk, whatever)
2 Tbl Mexican Crema (or sour cream)
1 Tbl garlic paste (or paste up 3-4 cloves)
1/2 tsp salt
1/2 tsp pepper
1.25 cups shredded cheese (I used sharp cheddar and Monterey jack; use what you like)
3/4 cup panko
1/2 cup parmesan (grated or shredded)
Cook the squash and onions in a large skillet with a little butter, water and salt, until softened; about 8 minutes.
Preheat oven to 350F.
While the veg cooks, mix together half n half, crema, garlic, S/P and egg until smooth. Fold in cheese.
Drain veg. Spray 9×9 baking dish with food release and layer in one third of veg. Pour over 1/3 of the cheese mixture. Continue until all veg and mix is in. Cut up about 2 Tbl butter and put on top of casserole.
Mix panko and parmesan with a Tbl of oil until it’s coated. Put panko on top of casserole in an even layer.
Cook in 350F oven for about 30 minutes until panko is golden and casserole registers 160-170F in center.