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6 c. diced yellow squash and zucchini vegetable oil 1 large onion, chopped 4 Tbsp. butter 1/2 c. sour cream 1 tsp. House Seasoning (recipe follows) 1 c. grated Cheddar cheese 1 c. crushed butter crackers (recommend Ritz) Preheat oven to 350 degrees. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down or about 10 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-sized skillet, saute the onion in butter for about 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. House Seasoning: 1 c. salt 1/4 c. black pepper 1/4 c. garlic powder Mix ingredients together and store in airtight container for 6 months. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |