Summer Squash Casserole

Summer is here and my zucchini are going crazy.  Last year I got one. Seriously, I had to BUY them from the fruit stand.  What do you do with all of them when you've exhausted yourself with the standard zucchini recipes....bread, fried, etc.  I googled a casserole recipe that came from Paula Deen.  It was quite a bit different from the casserole I have had before that has cream of chicken soup and stuffing mix.  That recipe is really good as well, but I was looking for a little bit lighter version and this is it!

Squash Casserole ala Paula Deen

6 cups sliced zucchini and yellow squash
1 diced onion
4 T. butter
1/2 c. sour cream
1 c. cheddar cheese, shredded
1 c. Ritz cracker crumbs

Slice up your squash and put it in a frying pan with some oil. Cook until the squash is super soft, about 20 minutes over medium heat.  Pour into a colander and drain the liquid off. Cook onions in the butter until soft and a little brown. Combine the squash, cooked onions, sour cream and cheese together, salt and pepper to taste, and pour into a casserole dish. Cover the top with the Ritz cracker crumbs. Bake in a 350 degree oven for about 30 minutes.

So good!