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Paula Deen’s Squash Casserole is amazing! We love this easy southern 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. This is perfect Southern Comfort Food!
You can also freeze summer squash and use it later for this recipe too! I love to serve this with Sour Cream Rolls and Crockpot Apples and Porkchops.
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For this recipe you make a “batch” of House Seasoning OR you can simply use use 1/2 tsp salt, 1/4 tsp pepper and 1/4 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.
Squash Casserole
Ingredients
Casserole:
- 6 cups large diced yellow squash
- 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
- 1 cup crushed butter crackers recommended: TownHouse
House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
Instructions
Casserole:
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Preheat oven to 350 degrees F.
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Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
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Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
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In a medium size skillet, saute the onion in butter for 5 minutes.
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Remove from pan and mix all ingredients together except cracker crumbs.
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Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Seasoning:
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Mix ingredients together and store in an airtight container for up to 6 months.
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Yield: 1 1/2 cups
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This recipe comes from the food network and is by Paula Deen. It is so yummy and fabulous!
Recipe Notes
For this recipe you make a “batch” of House Seasoning OR you can simply use use 1/2 tsp salt, 1/4 tsp pepper and 1/4 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.
Recipes You May Enjoy:
Sugar Cornbread
Homemade “Bisquick” Baking Mix Recipe
Chocolate Chip Pumpkin Bread
Mom’s Zucchini Bread
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This recipe is SO yummy! I used it time and time again when I was picking tons of squash from my garden! YUMMY!
We love this recipe and use it alot in the summer when squash is fresh. I could eat a dish of it now. 🙂
We plant zucchini. Do you think this recipe would be good with zucchini instead of squash??
Oh I do!
1/4 CUP black pepper and garlic powder??
Oh, I see now…partof the seasoning.
1CUP SALT?!
You make the house seasoning but only use 1 tsp for this recipe or you can just add 1/2 tsp salt, 1/4 tsp pepper and 1/4 tsp garlic powder or to your tasting.
you should edit the recipe to say the right amount of salt, pepper, and garlic powder. It’s a little confusing. Obviously that is too much salt. I didn’t see the blog part until it was too late.
I did add it to the notes and it is in the post as well.
Awesome recipe, going to cook this for a Thanksgiving side dish. I was just wondering about how many squash to equal 6 cups? Thanks for the recipe and Happy Thanksgiving!
4-5 medium sized. Enjoy! Happy Thanksgiving!
could this be frozen and cooked at a later date?
Yes, BUT squash is a water based plant and it gets really mushy once it is frozen. It won’t be as good as when it is prepared fresh.
Not a squash lover what-so-ever but I actually crave this stuff! It’s amazing! I’m kind of curious as to how many sqaush Paula Deen goes through at her own restaurant because I used 3 smaller squash and they cooked down to only about two cups!