Paula Deen Squash Casserole
- 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, receipe follows
- 1 cup grated cheddar cheese
- 1 cup crushed butter crackers (recommended: Ritz)
Preheat oven to 350
Saute the squash in a little vege 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. (I have never had to do this step because there has never been that much moister in the squash. I just dump it in the casserole dish.) 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. Pur mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in a airtight container for up to 6 months.