Paula Dean's Squash Casserole

Looking for something to do with all that extra squash? Looking to eat more vegetables or there's a great sale going on? This recipe is so delish! You can find the original recipe here, I didn't change much, but if you are curious go check it out.

6 cups large diced yellow squash and zucchini
Vegetable oil
1 small onion, chopped
2 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (recommended: Ritz)

Preheat oven to 350 degrees F.

Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes. (I just put all the squash in my biggest pan and cover it so that the squash steams.) 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.

House Seasoning:
1/4 cup salt
1T black pepper
1T garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.