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    Squash Casserole


    Source of Recipe


    Recipe courtesy Paula Deen

    Recipe Introduction



    Recipe Summary
    Prep Time: 25 minutesCook Time: 55 minutes
    Yield: 6 servings





    List of Ingredients








    6 cups large diced yellow squash and zucchini
    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: Ritz)

    Recipe



    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.
    House Seasoning:
    1 cup salt
    1/4 cup black pepper
    1/4 cup garlic powder
    Mix ingredients together and store in an airtight container for up to 6
    months.
    Yield: 1 1/2 cups


 

 

 


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