Squash Casserole

Ingredients
6 cups large diced yellow squash and zucchini
2 tablespoons vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
3/4 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
1/4 teaspoon of garlic powder
1 cup grated cheddar cheese
1/2 can 10 oz cream of chicken soup
1 cup crushed butter crackers (recommended: Ritz)

*3 green and 3 yellow squash makes a good amount for a smaller side.  it's a bit creamier, but still good.

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 or until bubbly and cracker crumbs have browned.