Squash Casserole


2-3 pounds of yellow squash

1 medium onion

1 cup of sour cream

1/2 pound of Velveeta or medium cheddar cheese

1 sleeve of Ritz crackers – crumbled

1/2 stick of butter

salt to taste

pepper to taste


Boil the squash and onion until tender.  Drain and mash a little.  Add crackers, sour cream, butter, salt and pepper; mix well.  Stir in the cheese and place in a buttered casserole dish.  Bake at 375 degrees for 45 minutes.

Submitted by:

Cherie and Jeff Sumner

Plant City customers since 1999