Squash Casserole

“One simple vegetable, two different ways to prepare it. Whichever one you choose you won’t go wrong. Squash casserole is sure to be a staple dish for your family this summer!” – Bobbie Jo



2-3 pounds of Southwestern Produce yellow squash
1 medium onion, diced
1 cup of sour cream
1/2 pound medium cheddar cheese, shredded
1 sleeve of Ritz crackers, crumbled
½ – ¾ stick of butter
2 teaspoons salt
1 teaspoon pepper
1. Preheat oven to 375°.
2. Melt 2 tablespoons of butter in a very large saute pan and cook the onions over low heat for 15 minutes, or until tender but not browned. Add the squash and cook, covered, for 10-15 minutes until tender.
3. Add salt, pepper, sour cream, and shredded cheese and mix well. Pour mixture into an 8×10 baking dish.
4. In a bowl mix crackers with remaining 4 tablespoons of melted butter and sprinkle on top of squash mixture. Bake for 40-45 minutes, or until bubbly and browned.
*Loyal Southwestern Produce customers Jeff and Cherie Sumner have a different way to prepare squash casserole using the same ingredients. Give it a try!
1. Preheat oven to 375°.

2. Boil the squash and onion until tender.  Drain and mash a little.

3. Add crackers, sour cream, ½ stick butter, salt and pepper; mix well.

4. Stir in the cheese and place in a buttered casserole dish.  Bake for 45 minutes.