Paula Deen’s Squash Casserole is amazing! We love this easy recipe. My friend Robin passed this recipe for Paula Deen’s Squash Casserole onto me this summer when I was looking for alternative ways to cook squash from my garden. We LOVE it! It is so easy to make. We cook it several times a month during gardening season.
You can also freeze summer squash and use it later for this recipe too!
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- 6 cups large diced yellow squash
- Vegetable oil
- 1 large onion, chopped
- 4 tablespoons butter
- ½ cup sour cream
- 1 teaspoon House seasoning, recipe follows
- 1 cup grated cheddar cheese
- 1 cup crushed butter crackers (recommended: TownHouse)
- House Seasoning:
- 1 cup salt
- ¼ cup black pepper
- ¼ cup garlic powder
- 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 to 20 minutes.
- Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
- In a medium size skillet, saute the onion in butter for 5 minutes.
- Remove from pan and mix all ingredients together except cracker crumbs.
- Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
- Mix ingredients together and store in an airtight container for up to 6 months.
- Yield: 1½ cups
- This recipe comes from the food network and is by Paula Deen. It is so yummy and fabulous!
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