Ayesha's Squash Casserole

 Ayesha's Squash Casserole

 Ayesha fixed this once and Ginny loved it, so one day Ginny asked me to make it.  Ayesha made a few adjustments in a Paula Dean recipe and I made a few adjustments as well, leaving out the peppers for Ginny's taste.

 

INGREDIENTS

4 Yellow Squash, sliced to about 1/4th inch thickness

1/4 cup of diced onions

16 ounce of sour cream (you can buy sour cream in that size)

3 large eggs, lightly beaten

2 tablespoons of all-purpose flour

2 cups of shredded Mild Cheddar cheese

1 1/2 teaspoon of salt

1/4 cup melted butter

 

1.  Preheat oven to 350 degrees F.

2. Spray baking dish with cooking spray.

3.  In a large pot, boil squash for 8 minutes.

4.  In a large bowl (or if you are lazy like me, the casserole dish), mix the sour cream, eggs, onion, flour, cheese, and salt.

5.  Add the squash and then top with the butter.  

6.  You can top with 2 1/2 cups crushed buttery round cracker crumbs and the butter, but as Ginny would say, "more carbs!"

7. Cook for 35-40 minutes.