Squash Casserole

• 1 large onion, chopped
• 4  tablespoon  butter
• 6  cup  raw squash
• 1  cup  crushed Ritz crackers
• 1/2  cup  sour cream
• 1  teaspoon  Paula Deen's House Seasoning
• 1  cup  grated cheddar cheese
• 1  cup  water

Preheat oven to 350 degrees.

Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes. Then pour the stewed squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.

In separate medium size skillet, saute the sliced onion in butter for 5 minutes.

Remove from pan and, using a large bowl, add squash, onions, sour cream, salt, pepper, and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

Yield: 6 servings
Preparation time: 20 minutes
Cooking time: 35 minutes
Ease of preparation: easy

Recipe courtesy Paula Deen