Paula Deen's Squash Casserole

Is your zucchini coming on? Bruce picked a very large one from our garden last night, which got me thinking about my favorite ways to cook zucchini and yellow crook neck squash. Here's one of them:

Paula Deen's Squash Casserole
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 T butter
1/2 cup sour cream
salt, pepper, and garlic powder to taste
1 cup grated cheese
1 cup crushed crackers or bread crumbs

Preheat oven to 350.

Saute the squash in a little vegetable oil over medium heat until it is soft. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash and set aside.

In the same skillet, saute the onion in the butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into buttered casserole dish and top with cracker crumbs. Bake for 25-30 minutes.