PAULA DEAN'S SQUASH CASSEROLE

Paula Dean's Squash Casserole image

Provided by Chef Lulu13

Categories Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

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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