Squash Casserole

This casserole is wonderful year round, but a big favorite on our holiday menus.  It serves a crowd well and cooks up so easily.  I like that I can slice and dice the squash and onion a day or so ahead of time, assemble the casserole the day before and bake at the last minute.


1 tablespoon olive oil or butter 
2 pounds yellow squash, sliced 
1/2 cup diced red onion 
2 tablespoons Basil and Garlic Seasoning Blend*
1/2 cup sour cream 
1/2 cup
shredded Colby or Monterey Jack cheese 
8 butter flavored crackers, crumbled 


  1. Preheat oven to 350 degrees.
  2. In a non-stick skillet, heat oil over medium-high heat, sauté squash and onion with seasoning for 5 minutes; stir often. Add sour cream and cheese and stir to blend.
  3. Spoon mixture into 19x13 baking dish and top with crackers.
  4. Bake 15-20 minutes or until casserole begins to bubble around edges.

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