Low carb cheesy squash casserole

Recipe courtesy of Paula Deen (Minus her Ritz Crackers) Cheesy Squash Casserole Total:40 minPrep: 10 min Cook: 30 min Yield: 6 to 8 servings Level: Easy Ingredients 1 tablespoon vegetable oil 6 medium yellow summer squash, thinly sliced 1 large Vidalia onion, thinly sliced 1 tablespoon butter 1/2 cup grated Parmesan 1 cup shredded sharp Cheddar 1/2 cup sour cream 1 egg beaten Salt and freshly ground black pepper Directions Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish. Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, Cheddar, and sour cream. Add salt and pepper, to taste. Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

Low Country Boil

So easy and healthy, yellow corn, red potatoes, sausage ( I like spicy, like Adeles), lemon, shrimp, old bay season, bay leaves, use Zatarain's Seasoning or make your own with cayenne pepper, garlic salt, real minced garlic, chili powder, bay leaves.

In a big pot boil all ingredients on medium to low for four hours.