Here's Paula Deen's recipe for the squash; I love it. Mashed taters and this casserole are some of my favorite comfort foods and comfort food is what this lady's needed. All is quiet, right now, as my family is busily stuffing their faces. I love this moment and I'll tell you a secret, sometimes getting them quiet by food is my only incentive in cooking it. Shh, don't tell.
Anyway, I love Paula Deen. It's one of my life goals to meet this awesome lady. She reminds me of my grandma and she was the BEST lady I've ever known (you will hear me talk about my grandma a lot on this here blog since I have many of her recipes). Oh, and...
6 cups large diced yellow squash and zucchini ( I use about 5-6 yellow squash)
1 large onion, chopped (TX sweet onions are the best)
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning (this is, essentially, salt, black pepper, and garlic powder to taste)
1 cup grated cheddar cheese (if I'm out of real cheese, I cheat and use velveta. I also like to add 1/2 a cup of grated parm either with or without the "real" cheese)
1 cup crushed butter crackers, recommended: Ritz (I use one sleeve of crackers, crushed and if I'm frustrated like I was today, I really get after this part with a meat mallet)
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. (I've always skipped this step...just sayin')