Sister Maxine's Squash Casserole

The first time I had this was at a good old-fashioned Baptist social. The lady who made it was beloved by all and called "Sister Maxine". One of the central figures of the church we were going to at the time, she was perpetually in the kitchen and was in charge of the church kitchen for many years. 

One Sunday we were setting up for a dinner on the grounds and she brought this delicious dish in and oh my it smelled so good! 

Sister Maxine is such a grand lady. Known for certain dishes she traditionally brought to many a function, she was a thin woman, practically delicate but strong as can be. I once saw her hoist a full back of mulch over her shoulders without breaking a sweat!

Anyway, here's her recipe, and please make sure to share it around. I know she'd love that!

• 6 cups diced or sliced yellow summer squash
• vegetable oil
• 1 chopped or sliced onion
• 4 tbsp butter
• 1/2 cup sour cream
• 1 cup grated cheddar cheese
• 1 cup crushed, buttery crackers
• salt, pepper, and garlic powder to taste

1. Heat oil in a pan.
2. Saute the squash and onion in butter and drain very well (I let mine drain for around 10 minutes and then pat them with a towel)
3. Combine in a bowl the sour cream, 3/4 cup of the cheese, and toss to combine
4. Crush the buttery crackers and add to the mixture.
5. Pour into prepared casserole
6. Top with the remaining cheese and bake at 350 for 20-30 minutes.