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 [2] and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs.  Bake for 25 to 30 minutes.