Squash Casserole

Total Time:
1 hr 20 min
Prep:
25 min
Cook:
55 min

Yield:
6 servings
Level:
Easy

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)
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions

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:

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups


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    I just whipped this up to take to my kids' Elementary Graduation. I added Cream of Chicken Soup and Sliced Mushrooms!!!
    I made this for Thanksgiving and everyone loved it - even my non-veggie-lovers gave it an enthusiastic thumbs up! So good and pretty simple to make. (BTW - really miss seeing Paula on FoodTV!!)
    Pulled this great recipe again for the upcoming holidays. My family and I love it. ATTENTION FOOD NETWORK PLEASE PLEASE PLEASE RETURN PAULA DEEN TO YOUR NEWORK. WE MISS HER AND CANT WATCH FOOD NETWORK WITHOUT HER ON IT!
    We love this dish. I modified it a couple of times. I substituted the French's french fried onions for the Ritz crackers and got thumbs up from everyone.
    Pretty good BUT that is IF you CUT THE SALT BY HALF OR SO. in Paula's house seasoning.Like Pula alot, but her house seasoning is WAY TOO SALTY for my taste.I sub that out in all hwr recipes. Sorry Paula, but I do a( modified low sodium diet, so the salt is overpowering to my pallet. Because zucchini and squash are bland it DOES need salt and pepper and herbs. I like a sea salt and garlic blend sold by McCormics ( appx 1/2 to. 3/4 t. Plus 1/4 to 1/2 t fresh cracked pepper....then add more to taste
    well the house seasoning: 1 cup salt, 1/4 cup pepper.... why would you need that much season for six cups of squash???? just remove the house seasoning recipe or adjust it for this recipe.
    She was giving the recipe for a whole batch of the house seasoning. If you read the recipe it says only one t of house seasoning
     
     
    tried this recipe last night with fresh picked squash from my garden. A homerun Paula. Love the recipe Love you. Miss you come back soon.......
    This is one squash casserole that is a request...demand in my house!! Love love love it!!! It is my pleasure to tell them it's your recipe Ms Paula!!
    Thank you Paula, for sharing your recipe - it was great!. I cooked this casserole for our 4th of July family dinner here in Chattanooga and it fit perfectly with our meal. As I made this casserole I got to thinking of you and the events that have transpired lately. I admire your accountability, and your obvious remorse. We have all said and done things that we wish we could taken back. Keep your chin up.
    I have struggled for years to make a squash recipe that I loved. Well, this time I did it! This will be the only squash casserole I make from here on out. Thanks, Paula!!
    We loved this squash casserole! The sour cream adds such a rich texture to the mix. A great combination of flavors! I plan to enjoy this all summer long. Thank you!
    I guess between the soft onions and the mushed up zucchini, adding sour cream, butter, cheddar cheese, and then some butter crackers, it just kind of turned me off. I like butter and sour cream but this was just too gloppy and heavy tasting, I didnt taste the zucchini at all, you could have put anything in there and you would not taste it with all that fat and heaviness. This is something that maybe if thats all you ate you can handle but as a side dish, no one could eat it...I wanted to like it, sorry Paula!
    This is the best squash casserole recipe I've ever made. Even my kids love this recipe!!
    Paula thanks for the great recipe..This was the best squash casserole I have ever had!
    I adore you Paula, but this recipe was lousy. Do not care for another bite, thank you
    This squash casserole is a keeper! The taste is wonderful.
    My kids swore they hated squash until this recipe...they can't get enough of it!
    Made this for a family gathering. It was so good and so easy to make. Can substitute any kind of squash. Even picky eaters loved it.
    made it for thanksgiving and it was my favorite dish! wouldn't change anything- i even added zucchini because i ran out of squash. it was SO good
    I would definitely make this again, for Thanksgiving, decadent but not to far over the top.
    totally awesome...i never liked yellow squash (but love zucchini until i made this dish...have already shared it with family and co workers
    Tasty. I mixed the chopped zucchini & onion, sour cream, S & P, real garlic minced, grated Cheddar, 2 tsp olive oil & 1/4 cup water directly in my casserole dish. I put the ritz on top. Baked 400 degrees for 55 minutes covered, then 5 minutes open and waalaa. There was not a peep out of my husband, which means it was great. I don't need the crackers so I'll put them on half the casserole next time. I am at a high altitude and my oven temp might be different than yours. Oh, I will be making this again and again.....
    Great classic recipe.Just have enough sense not to eat food like this everyday or you could get diabetes.
    This really is very very good and easy to make. This will be a keeper recipe for all that summer squash that appears aound this time!! I skipped the tea-towel step because there was almost no liquid in the pan at the end of sauteing the vegetables, and the finished caserole texture was perfect. I did use a 9 x 13 dish however, which made the finished product about 1.5 inches high allowing for a large surface area for further evaporation to occur during cooking. I would recommend this type of dish instead of a smaller deeper one because it allows a bigger surface area for the topping as well. Like some other reviewers I use greek yogurt instead of sour cream and low fat crackers, And I was surprised that only 1 cup of grated cheese was enough to give the dish so much cheesy flavor. This would be great for a pot luck. Thanks Food Network!!
    This is a fav in our house but I do make some healthy changes. I use olive oil instead of butter and veggie oil and non fat greek yogart instead of sour cream. I also use low fat crackers for the crust.
    I ABSOLUTELY LOVE THIS RECIPE, I USE IT QUITE OFTEN NOW AND I HAVE EVEN ADDED TO THE RECIPE TO MAKE IT SORTA MY OWN, LOL. NEVERTHELESS A GREAT ADDITION TO MY RECIPE BOX
    The first time I ever made a casserole and my children loved it. 
    Thanks Paula you made me look like a real cook.
    Mmmm, mmmm, good
    Loved this recipe as well. Dropped the butter where I could and used olive oil. I also cooked my onions with the squash. Will use garlic powder next time. This was a hit with the family and friends.
    Friend of mine made 3 dishes of this recipe and gave me one....definitely one I will be making in future!! Loved it - so did the hubby!!
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