Squash Casserole

CindiJ's Note:

I've made this recipe several times and my husband still can't believe he's eating squash. Great to fix when the squash vines are producing quicker than we can pick!

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 6 cups yellow squash and zucchini , large diced
• 1 tablespoon olive oil
• 1 large onion , chopped
• 4 tablespoons butter
• ½ cup sour cream
• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• 1 cup sharp cheddar cheese , grated
• 1 cup crushed Ritz cracker

Directions:

1. Preheat oven to 350º.
2. Saute the squash in olive oil over medium-low heat until it has completely broken down (approx. 15 minutes).
3. Drain well in colander and set aside.
4. In skillet, saute the onion in butter for 5 minutes.
5. Remove from pan and mix all ingredients together saving the Ritz cracker crumbs. Place in greased 2 quart casserole and top with cracker crumbs.
6. Bake 25-30 minutes.

Reviews

[Buster's friend]

Wonderful recipe & very forgiving on choice of cheeses. Have actually used feta in it with great results (used more sour cream, red peppers & an egg in that version). Thank you CindiJ for a fast & fantastic keeper!

[Chef #864991]

I made this squash casserole recipe tonight and it was EXCELLENT. My husband, who normally does not try new dishes, loved it!

[Maggie in Florida]

This was a very nice and savory dish that DH and I both enjoyed. The only different thing that I did was sub the Ritz crackers for other crackers (as I didn't have any Ritz in my pantry). I just put some triscuit and whole wheat crackers in the Vita Mix machine and crushed them. Everything else was followed to the letter. I would make this again, as long as my supply of yellow squash (or zucchinis) will allow. Thank you for posting, CindiJ.