Squash Casserole (Paula Deen) |
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Prep Time: 25 Minutes Cook Time: 55 Minutes |
Ready In: 80 Minutes Servings: 6 |
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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) |
1 cup salt |
1/4 cup black pepper |
1/4 cup garlic powder |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. House Seasoning:
5. Mix ingredients together and store in an airtight container for up to 6 months.
6. Yield: 1 1/2 cups
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