Tuesday, December 17, 2013

Squash Casserole

· 6 cups large diced yellow squash
· Vegetable oil
· 1 large onion, chopped
· 4 tablespoons butter
· 1/2 cup sour cream
· ½ teaspoon salt
· ½ teaspoon pepper
· 1 cup grated cheddar cheese
· 1 cup crushed butter crackers (recommended: Ritz)

1. Preheat oven to 350 degrees.
2. Sauté the squash in a little vegetable oil over medium-low heat until it is completely soft, 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. Set aside.
4. In a medium size skillet, sauté 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.
5. Bake for 25 to 30 minutes.

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