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.
I have tried the above recipe with “Breton” vegetable cracker topping? I am sure there are many brands of vegetable crackers out there, this happens to be a family favourite.
It has been said that it makes the best topping ever. Just crush them up with a little, or a lot of melted butter, the vegetable/herb mixture in the crackers melt into the bubbly hot squash adding another dimention of flavour.
Hi Anita,
I have never tried the Breton topping that you mention, but I will be sure to give it a try the next time I fix squash casserole. Thanks for the tip!
Tee