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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!

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Accuracy is believed to be good, but is not guaranteed.
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