Paula Deens Squash Casserole
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. I didn’t do the whole cheese cloth move. The casserole tasted delish without the measure.
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, salt, pepper, and sharp cheddar cheese (I added about 1/4 – 1/2 extra cheese – yes, and I wonder why the weight is so hard to lose). Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Yield: 6 servings