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Squash casserole
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Preparation time: 20 min
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| Recipe Courtesy of Paula Deen Based on 3 Reviews Servings: 6 servings Cook Time: 35 min Difficulty: Easy Ingredients Add to grocery list | |
| 1 teaspoon | Paula Deen House Seasoning |
| 1/2 cup | sour cream |
| 1 cup | crushed Ritz crackers |
| 6 cups | raw squash |
| 4 tablespoons | butter |
| 1 large | onion, chopped |
| 1 cup | grated cheddar cheese |
| 1 cup | water |
Directions
Preheat oven to 350 degrees.
Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes. Then pour the stewed squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.
In separate medium size skillet, saute the sliced onion in butter for 5 minutes.
Remove from pan and, using a large bowl, add squash, onions, sour cream, salt, pepper, and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
Show: Paula's Home Cooking/Savannah Country cookbook/Lady and Sons Too! cookbook/Paula Deen and Friends cookbook/Nov/Dec 2007 issue
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