6 c. diced yellow squash and zucchini
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.
1 c. salt
1/4 c. black pepper
1/4 c. garlic powder
Mix ingredients together and store in airtight container for
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