- 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)
Preheat oven to 350 degrees F.
Prep Time: 25
Yield: 6 servings
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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.
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.