Paula Deen's Squash Casserole is amazing! We love this easy southern recipe. This side dish is so easy to make with fresh garden squash or that you pick up at the farmer's market.
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. This is perfect Southern Comfort Food!
You can also freeze summer squash and use it later for this recipe too! When you plant a garden and find yourself swimming in squash this is a great recipe to try. I love planting my garden but often times find the squash comes on all at once.
I love to serve this Paula Deen's Squash Casserole with Sour Cream Rolls and Crockpot Apples and Porkchops. This is a family favorite recipe. Even my husband who doesn't love sour cream really loves this recipe. It is a family favorite for us.
For this recipe you make a "batch" of House Seasoning OR you can simply use use ½ tsp salt, ¼ tsp pepper and ¼ tsp garlic powder or to your tasting. I love the house seasoning in other recipes and make this weekly during the summer so it is no concern to make and store in an airtight container.
- 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
- 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: 1 ½ cups
- This recipe comes from the food network and is by Paula Deen. It is so yummy and fabulous!
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