Squash Casserole
Servings: 6 servings
Ingredients
- 7 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 below
- 1 cup grated cheddar cheese
- 1 cup crushed butter crackers I used Ritz
Instructions
- Preheat over to 350 degrees fahrenheit
- Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15-20 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 around 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 25-30 minutes.
Notes
The original recipe called for 6 cups of diced yellow squash and zucchini. The recipe didn't say if that was raw or cooked, but after mixing all the ingredients together, the mixture looked like it needed a bit more squash. So I cooked and added in 1 more cup and changed the recipe to 7 cups of squash.
The recipe indicates you should saute the onion in butter. I noticed another recipe that I've used for many years calls for adding softened butter to the recipe, so I am guessing that the 4 tbsp of butter in this recipe isn't used just for sautéing the onion, but actually goes into the recipe. That's the way I made it.
The recipe indicates you should saute the onion in butter. I noticed another recipe that I've used for many years calls for adding softened butter to the recipe, so I am guessing that the 4 tbsp of butter in this recipe isn't used just for sautéing the onion, but actually goes into the recipe. That's the way I made it.