Saturday, June 5, 2010

Squash Casserole

This is a Paula Deen recipe that I found a couple years ago. EVERYONE goes crazy over this when I make it.

Squash Casserole
Serves 6

6 cups large diced yellow squash and zucchini
vegetable oil
1 large onion, chopped
1/2 cup sour cream
1 teaspoon house seasoning, recipe follows
1 cup grated cheddar cheese
1 cup crushed butter crackers (Ritz)

Preheat oven to 350

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 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. Yields 1 1/2 cups

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