Squash Casserole Recipe by Paula Deen

3 ratings
Easy Level
50 MIN 10 Prep + 40 Cook
Servings
3 ratings
Easy Level
50 MIN 10 Prep + 40 Cook

Squash Casserole Recipe by Paula Deen

3 ratings
Print
3 ratings
Easy Level
50 MIN 10 Prep + 40 Cook
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Ingredients

  • 1 teaspoon Paula Deen's House Seasoning
  • 1/2 cup sour cream
  • 1 cup buttery crackers, crushed
  • 6 cups raw squash
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 1 cup cheddar cheese, grated
  • 1 cup water

Preparation

Preheat oven to 350°.

 

Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes. Then pour the stewed squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.

 

In separate medium size skillet, saute the sliced onion in butter for 5 minutes.

 

Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

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3 Reviews

Patricia
Patricia 4/14/2016
4/14/2016
What's Paul's ho

What's Paul's house seasoning?

Shawn
Shawn 4/14/2016
4/14/2016
I love this reci

I love this recipe. Truly southern and delicious. @bette: You use yellow squash or what some refer to as summer squash. You won't be disappointed!

bette
bette 11/13/2015
11/13/2015
what kind of squ

what kind of squash do you use?

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