Squash casserole

Paula Deen


Serves: 6

  • 1 large onion, chopped
  • 4 tablespoons (1/2 stick) butter
  • 3 cups cooked squash, drained, with all water squeezed out
  • 1 cup crushed Ritz crackers, plus additional for topping
  • 1/2 cup sour cream
  • 1 teaspoon House Seasoning (which is 1 cup salt, 1/4 cup black pepper, 1/4 cup garlic powder)
  • 1 cup grated cheddar cheese

Preheat oven to 350. Saute onion in butter for 5 minutes. Remove from pan and mix all ingredients together. Pour into buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

*Chef’s note: Yum yum yum yum yum. Definitely not slimming, but, in (almost) Paula’s words, “Everything in moderation, y’all!” I boiled the squash for 5 minutes or so first. I’m sure it would be great with some zucchini mixed in as well, and you could play around with other ingredients. Easy peasy!


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