Squash Casserole Recipe

Recipe by Paula Deen
Ingredients: Makes 10 to 12
¼ cup butter
3 large Vidalia onions, thinly sliced
8 medium yellow squash, halved lengthwise
2 ½ cups shredded fortina cheese
1 cup sour cream
1 tablespoon minced fresh thyme
2 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
½ teaspoon ground sage
2 cups crushed ridged potato chips

Procedures:

• In a large skillet, melt butter over medium low heat. Add onions; cover, and cook for 15 minutes or until onions are tender, uncover and increase heat to medium high; cook, stirring frequently, for 8 to 10 minutes or until onions are caramelized.
• In a large Dutch oven, combine squash, zucchini, and water to cover. Bring to a boil over medium high heat; reduce heat, and simmer for 10 minutes or until squash are tender; drain well.
• Preheat oven to 350F spray a 3 quart baking dish with nonstick cooking spray. In a large bowl, combine cramelized onions, squash mixture, bread crumbs, and next 7 ingredients. Spoon into prepared baking dish.
• Bake for 30 minutes. Top with crushed potato chips, and bake 15 minutes longer.

To Make ahead: Assemble and refrigerate for up to 3 days or freeze for up to 1 month. Let stand at room temperature for 30 minutes or thaw in refrigerator. Bake as directed.