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Squash Casserole (recipe courtesy Paula Deen)
Squash Casserole (recipe courtesy Paula Deen)

Squash Casserole (recipe courtesy Paula Deen)

1 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
6 cups large diced yellow squash and zucchini
Vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 teaspoon House seasoning, recipe follows
1 cup grated cheddar cheese (or shredded)
1 cup crushed butter crackers (Ritz recommended)
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Let's Make It
1
Preheat oven to 350 degrees F. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15-20 minutes. Line a colander with a clean paper towel. Place the cooked squash in the lined colander, drain well, set aside
2
In same skilled, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together execpt cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 - 30 minutes.
House Seasoning:
3
1 cup salt
4
1/4 cup black pepper
5
1/4 cup garlic powder
6
Mix all ingredients together and store in an airtight container for up to 6 months. Yield 1-1/2 cups
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