Squash Casserole

By gingerbreadwoman

Recipe courtesy Paula Deen

Ingredients

• 6 cups large diced yellow squash and zucchini
• Vegetable oil
• 1 large onion, chopped
• 4 tablespoons butter
• 1/2 cup sour cream
• 1 teaspoon House seasoning, recipe follows
• 1 cup grated cheddar cheese
• 1 cup crushed butter crackers (recommended: Ritz)
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Details

Servings 6
Preparation time 25mins
Cooking time 80mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.

In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups