Squash Casserole

A friend had us over last night and I brought this squash casserole. This is Paula Deen's recipe, and we know that this lady knows a thing or two about good Southern cooking. I followed this recipe exactly, and it was perfect! It is just how a squash casserole should be. The flavors of the squash, onion, sour cream, cheese, and crackers...they all go together splendidly. I'll be making this again! For the house seasoning, I just added the salt, pepper, and garlic powder to taste.

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 (recommended: Ritz)

Directions

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. 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 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.