Ingredients
- 6 cups large diced yellow squash and zucchini
- Vegetable oil
- 1 large onion, chopped
- 4 tablespoons butter
- 1/2 cup sour cream
- 1 teaspoon House seasoning, recipe follows
- 1 cup grated cheddar cheese
- 1 cup crushed butter crackers (suggested: Ritz)
- House Seasoning:
- 1 cup salt
- 1/4 cup pepper
- 1/4 cup garlic clove powder
Directions
Preheat oven to 350 levels F.
Saute the squash inside a little vegetable oil over medium-low heat until it's completely damaged lower, about 15-20 minutes. Line a colander having a clean tea towel. Put the cooked squash within the lined colander. Squeeze excess moisture in the squash. Put aside.
Inside a medium size skillet, saute the onion in butter for five minutes. Remove from pan and blend all ingredients together except cracker crumbs. Pour mixture right into a buttered casserole dish and top with cracker crumbs. Bake for twenty five to half an hour.
House Seasoning:
Mix ingredients together and store within an airtight container for approximately 6 several weeks.
Yield: 1 1/2 cups