Zucchini & Squash Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I got this recipe from a neighbor a few weeks back and brought it to a 4th of July picnic. Everybody loved it! So easy and quite delicious! Makes a super side. This is originally a Paula Deen recipe. Ingredients:
6 cups large diced yellow squash or 6 cups zucchini |
1 tablespoon 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 (recommend ritz) |
1/2 cup salt |
1/8 cup black pepper |
1/8 cup garlic powder |
Directions:
1. Preheat oven to 350 degrees 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. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash and set aside.
4. In a medium size skillet, saute the onion in butter for 5 minutes.
5. Remove from pan and mix all ingredients together except cracker crumbs.
6. Pour mixture into a buttered casserole dish and top with cracker crumbs.
7. Bake for 25 to 30 minutes.
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