Squash Casserole

6 cups large diced yellow squash and zucchini (2 large yellow and 2 large zucchini)

Vegetable oil

1 large onion chopped

4 T of butter

1/2 cup sour cream

garlic powder

1 cup sharp grated cheddar cheese

1 c crushed butter crackers (Ritz)

Preheat oven to 350.  Saute the squash in a little vegetable oil over med-low heat until it has completely broken down, about 20 min.  Line a colander with a clean paper towel.  Place the cooked squash and onion in colander and drain excess moisture from veggies.  Set aside.

In med bowl, mix all wet ingredients together except for cracker crumbs.  Pour mixture into buttered dish with cracker crumbs sprinkled on top.  Bake for 25 min.   Enjoy!