Ingredients
1 teaspoon Paula Deen’s House Seasoning
1/2 cup sour cream
1 cup crushed Ritz crackers
6 cups raw squash
4 tablespoons butter
1 large onion, chopped
1 cup grated cheddar cheese
1 cup water
Directions
Preheat oven to 350 degrees.
Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes. Then pour the stewed squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.
In separate medium size skillet, saute the sliced onion in butter for 5 minutes.
Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen’s House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.