Southern Yellow Squash Casserole

• 7 large yellow squash, diced (about 8 cups)
• 1 large white onion, chopped
• 2 tablespoons butter
• 1 1/4 cups sour cream
• 1 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 3/4 cup cheddar cheese, shredded
• 3/4 cup saltine crackers, crushed (you may also use Ritz crackers)
• 1 dash paprika

1. Preheat oven to 350 degrees. Grease a small, square casserole dish.
2. Boil squash and onion in a large pot 15 to 20 minutes until tender.
3. Pour the squash and onion into a colander and drain. Press firmly against the mixture until all excess moisture is drained.
4. In a medium mixing bowl combine drained squash and onion mixture and stir in butter (while still warm) allowing the butter to melt. Fold in sour cream, garlic salt, black pepper, and 1/4 cup of cheddar cheese (note: reserve the remaining half cup for the topping). Check mixture to see if levels of salt and pepper suit your taste and adjust accordingly.
5. Add contents of bowl into the greased casserole dish. Layer with remaining 1/2 cup of cheddar cheese, and top with 3/4 cup saltine or Ritz crackers. Gently sprinkle paprika over top for color.
6. Bake 25-30 minutes until topping is lightly golden-brown.

yellow squash, white onion, butter, sour cream, garlic salt, black pepper, cheddar cheese, saltine crackers, paprika

Taken from www.food.com/recipe/southern-yellow-squash-casserole-324877 (may not work)