Zucchini & Yellow Squash Casserole

Name: Zucchini & Yellow Squash Casserole
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 6 serving(s)
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); 1 cup salt; 1/4 cup black pepper; 1/4 cup garlic powder; butter flavored cracker (recommended Ritz)

(27)

Recipe by DebbiF

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.

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READY IN: 1hr 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

Preheat oven to 350°F.
Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 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 size skillet, saute the onion in butter for 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.

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