Paula Deen Squash Casserole (aka hello butter and cheese and, oh yeah, some squash)

Ooh my, this was so good. Rich and savory and comforting. I served it for dinner with some brown rice and a fruit salad. The kids thought it was a bit onion-y, but I ate 3 servings.

Ingredients:

6 cups large diced yellow squash and zucchini

2 Tbsp olive oil

1 large onion, chopped

2 cloves garlic, chopped

4 Tbsp butter

3/4 c sour cream

1 c shredded cheddar cheese

1 c crumbled butter crackers

salt and pepper to taste

Directions

1. Preheat oven to 350

2. Saute squash in olive oil over medium low until is becomes soft and broken, about 15 minutes.

3. Put squash in colander and squeeze out excess liquid.

4. Saute the onion and garlic in the butter until fragrant and soft. Mix in squash, cheese and sour cream and pour into a greased casserole dish. Top with crackers.

5. Bake at 350 for 20-25 minutes, until lightly browned and bubbly.

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