Best Paula Deans Squash Casserole Recipes

CHEESY SQUASH CASSEROLE

Cheesy Squash Casserole image

Southern squash casserole is a family-friendly way to get kids to eat their veggies! This simple recipe calls for summer squash, Vidalia onion, butter, sour cream Parmesan and cheddar cheese. Top with crushed buttery crackers before baking.

Provided by Paula Deen

Categories cheesy potluck southern cooking thanksgiving

Time 15m

Yield 6-8

Number Of Ingredients 8

Ingredients

1 tablespoon vegetable oil
6 medium thinly sliced yellow squash
1 large thinly sliced Vidalia onion
1 tablespoon butter
1/2 cup grated Parmesan cheese
1 cup shredded sharp cheddar cheese
1/2 cup sour cream
1 sleeve crushed medium to fine buttery crackers

Steps:

Preheat the oven to 350 °F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.

PAULA DEAN'S SQUASH CASSEROLE

Paula Dean's Squash Casserole image

Make and share this Paula Dean's Squash Casserole recipe from Food.com.

Provided by Chef Lulu13

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 cups large yellow squash and zucchini, diced
vegetable oil, for sauteing
1 large onion, chopped
4 tablespoons butter
1 cup crushed butter cracker
1 teaspoon house seasoning, recipe follows
1/2 cup sour cream
1 cup grated cheddar cheese
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

Preheat oven to 350 degrees. 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 colander. Squeeze out the excess moisture from the squash. Set aside. (This step is very important so it's not so soggy. You can just put it between paper towels or napkins.).
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.

Nutrition Facts : Calories 304.7, Fat 21.4, SaturatedFat 11.9, Cholesterol 48.6, Sodium 19162, Carbohydrate 21.9, Fiber 3.6, Sugar 5, Protein 9.4

SQUASH CASSEROLE (RECIPE COURTESY PAULA DEEN)

Squash Casserole (recipe courtesy Paula Deen) image

Provided by My Food and Family

Categories Recipes

Time 1h

Number Of Ingredients 8

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 (or shredded)
1 cup crushed butter crackers (Ritz recommended)

Steps:

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 15-20 minutes. Line a colander with a clean paper towel. Place the cooked squash in the lined colander, drain well, set aside
In same skilled, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together execpt cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 - 30 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix all ingredients together and store in an airtight container for up to 6 months. Yield 1-1/2 cups

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g