Cheesy Squash Casserole

I made this casserole recently for a potluck and it was a hit! It is topped with crumbled Ritz crackers and according to my husband "Anything is better if you put Ritz on top!).

I followed this recipe, surprisingly not too much butter since it's a Paula D recipe!

Ingredients

• 6 cups large diced yellow squash and zucchini
• Vegetable oil
• 1 large onion, chopped
• 4 tablespoons butter
• 1/2 cup sour cream
• 3/4 tsp. salt
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 1 cup grated cheddar cheese
• 1 cup crushed butter crackers (recommended: Ritz)

*Preheat oven to 350 degrees

1. Cut squash and onion. We used the nifty mandolin cutter my MIL gave us for Christmas, but you can cut them up the regular way.

2. Saute the squash with a little olive oil for 15 to 20 minutes.
3. In a separate skillet, saute the onion in butter for 5 minutes.

4.(This step is verbatim from her recipe, hence the quotes.) "Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside." I'll be real here, I didn't get how to squeeze the liquid out without burning myself in the process. So I just squished it a little with a spoon and it worked just fine!

5. Next, mix all the ingredients (except crackers) together in a large bowl. Put the mixture in a buttered casserole dish (I used a 9x13).

6. Top with cracker crumbles.

7. Bake for 25-30 minutes.

8. Devour the yumminess!