6 cups large diced Louisiana yellow squash
1 large Louisiana onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 cup grated cheddar cheese
1 cup crushed butter crackers or bread crumbs
Salt and pepper to taste
Preheat oven to 350°F. Lightly grease a 2 1/2-quart casserole dish. Put squash in a pot and add water to cover. Bring to a boil and cook 10–12 minutes or until diced squash are tender. Drain well, put in a large bowl, and set aside. In a skillet, sauté the onion in butter for 5 minutes. In a separate bowl, combine all ingredients together except crumbs. Pour mixture into the casserole dish and top with cracker crumbs. Bake until center is set, about 30 minutes. Serves 6-8.