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Squash Casserole Recipe by Paula Deen

Easy Level
50 MIN 10 Prep + 40 Cook
Servings
$ /Serving
Print
Easy Level
50 MIN 10 Prep + 40 Cook
6 Servings
$ /Serving

Squash Casserole Recipe by Paula Deen

Easy Level
50 MIN 10 Prep + 40 Cook
6 Servings
$ /Serving

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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