Cheesy Squash Casserole w/roasted brussels Sprouts

• 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
• Salt and freshly ground black pepper
• 1 sleeve crackers, crushed medium to fine (recommended: Ritz)
• 2 bags Green Giant - Baby Brussel Sprouts & low fat butter sauce
• 2tbsp Garlic powder

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.
once done allow to rest while you roast your Brussel Sprouts in a bowl add your Brussel Sproutsand then Garlic powder and 2 tbps of salt coat evenly and add to a baking sheet and cook on 350 for 20mins

Serving Size: 6 one cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user STACEYEXLEY.