Squash / Zucchini Casserole (Julie)

6 cups large-diced squash & zucchini (about 4 squash & 2 zucchini)
Vegetable oil
1 large onion, chopped
4 tbsp butter
1/2 cup sour cream
¾ tsp salt
1/8 tsp black pepper
1/8 tsp garlic powder
1 cup grated cheddar cheese
1 cup crushed Ritz crackers

Preheat oven to 350°. Sauté the squash & zucchini in a little oil until it has completely broken down, about 15 to 20 minutes. Line a colander with paper towels & place cooked squash in colander to drain. Squeeze excess moisture away. Set aside.

Sauté the onion in butter for 5 minutes. Remove from heat & mix all ingredients together except the cracker crumbs. Pour mixture into a buttered 8" x 8" dish & top with crackers. Bake for 25 to 30 minutes.