Summer squash - old school casserole

So it is another hot weekend.  Since I tend to melt in the heat, I decided to do some cooking (as usual).  We had acquired some summer squash from some friends who grew it in their gardens.  I thought about doing a saute but wanted something - well more delicious and decadent.  I had made a corn casserole for my dad recently who had some dental issues and could not eat corn on the cob.  It really just makes you feel so good eating it.  So here goes....  

Summer Squash Casserole Old School Style

6 cups sliced yellow squash (I cut up 2 small and 2 large but more is better) 
1 T oil 
1 onion, chopped
4 tablespoons butter

1 garlic clove

1 pinch red pepper flakes 

1/2 cup sour cream
3/4 t salt

1/4 t garlic powder

1/4 t black pepper

1 cup shredded cheddar
1 cup crushed crackers (I used about 10 Ritz and just put them in a ziplock and smashed with whatever was handy)

Preheat oven to 350.
Saute the squash in oil over fairly low heat for about 15 minutes stirring frequently. When the squash is done put some paper towel down and make some attempt to get the liquid out. While the squash is cooking, saute the onion in butter for 5 minutes. Add the garlic and red pepper flakes at the end.  In a separate bowl mix all ingredients together except cracker crumbs. Pour mixture into a buttered (yes, add more deliciousness)  8X8 dish and top with cracker crumbs. Bake for 25 to 30 minutes.