Zucchini & Yellow Squash Casserole

I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 3  cups  yellow squash, large diced
• 3  cups zucchini, large diced
•  vegetable oil
• 1  large onion, chopped
• 4  tablespoons butter
• 1⁄2 cup sour cream
• 1  cup  grated cheddar cheese
• 1  cup  crushed  butter flavored cracker (recommended Ritz)

• House Seasoning (use 1 teaspoon)

• 1  cup salt
• 1⁄4 cup black pepper
• 1⁄4 cup garlic powder
•  butter flavored cracker (recommended Ritz)

Directions

1. Preheat oven to 350°F.
2. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
3. Line a colander with a clean tea towel.
4. Place the cooked squash in the lined colander.
5. Squeeze excess moisture from the squash. Set aside.
6. In a medium size skillet, saute the onion in butter for 5 minutes.
7. Remove from pan and mix all ingredients together except cracker crumbs.
8. Pour mixture into a buttered casserole dish and top with cracker crumbs.
9. Bake for 25 to 30 minutes.