Ingredients:

• 1/4 cup olive oil
• 1 large yellow onion, sliced
• 4 large yellow squash, cut in half lengthwise and sliced in 1/4-inch pieces
• 2 large zucchini, cut in half lengthwise and sliced in 1/4-inch pieces
• 2 cups heavy cream
• 12 ounces grated cheddar cheese
• 4 cups stuffing mix
• 1/2 tablespoon salt
• 1/4 teaspoon white pepper
• 1 sleeve buttered crackers, crushed
• 2 tablespoons butter, melted

Directions:

• Preheat oven to 325 degrees.
• Lightly grease a 9-by-13-inch baking dish.
• In a very large skillet or stockpot over medium-high heat, add oil.
• Sauté onion, squash and zucchini for 3 to 5 minutes.
• Add cream and bring to a simmer.
• Stir in the cheese, bread crumbs, salt and pepper.
• Stir until cheese melts and mixture is combined.
• Transfer mixture to the baking dish.
• Sprinkle crushed crackers on top.
• Drizzle melted butter over crackers.
• Bake 25 to 30 minutes.

Freezing Directions:  This casserole freezes well. 

• After the cheese melts and the mixture is combined, store the casserole in Ziploc or FoodSaver bags. 
• Defrost before serving.
• Top with crushed crackers, drizzle melted butter over crackers.
• Bake as instructed above.

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