Squash Casserole

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• 6 cups large diced yellow squash and zucchini
• 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.