Zucchini & Yellow Squash Casserole |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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. Makes a great side dish in a southern meal. 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) |
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.
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