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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Combines the light taste of squash & zucchini with the rich taste of cheese, sour cream and butter, yummy! Ingredients:
6 cups of diced yellow squash and zucchini |
vegetable oil |
1 large onion, chopped |
4 tablespoons of butter |
1/2 cup sour cream, mouth watering yet |
1 teaspoon house seasonings, hold on, ingredients below =) |
1 cup grated cheddar cheese |
1 cup crushed butter crackers, i used ritz but you can use whatever your heart desires |
now preheat your oven to 350 degrees f |
house seasoning |
1 cup of salt |
1/4 cup of black pepper |
1/4 cup of guess...lol! garlic powder |
Directions:
1. Saute the squash in a little vegetable oil over medium heat until it has completely broken down, around 15 to 20 minutes.
2. Line a colander with a clean tea towel (don't ask I don't know what that is but I believe a paper towel might work).
3. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Now set that aside for now.
4. In a medium size skillet, saute the onion in butter for 5 minutes. Remove from the pan & mix all the ingredients together except the cracker crumbs, they go on top later =)
5. Pour mixture into a buttered casserole dish & top with cracker crumbs ;)
6. Bake for 25 to 30 minutes
7. Now devour it like I did....ENJOY, Thanks PAULA DEAN!!!
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