I know, it doesn't look too appealing but boy is this good stuff. Jessie made this squash casserole last night and I only allowed myself about half a cup. I was VERY skeptical at first because I was thinking "squash........casserole.....hmmmmm??" She didn't use zucchini, only organic yellow squash. She also substituted several things such as olive oil in the place of butter and low fat sour cream instead of regular. When I tell you I wanted to steal the whole bowl, I really could have! YUMMMMMMM!!!!
Time: 55 minutes
Level: Easy
Yields: 6 servings
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)
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:
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
Recipe provided by: http://www.foodnetwork.com/recipes/paula-deen/squash-casserole-recipe/index.html
It's Paula Deen ya'll!
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