Paula Deen Squash Casserole Recipe
This Paula Deen Squash Casserole Recipe is a true classic. It brings Southern comfort straight to your family table.
Equipment
- Large skillet
- Colander
- Large mixing bowl
- 9x13 Baking Dish
- Small microwave-safe bowl.
- Rolling Pin
- Wooden spoon
Ingredients
- 6 Cups Yellow Squash
- 1 Large Sweet Onion
- 1/2 Cup Butter
- 1 Cup Sour Cream
- 1 Cup Cheddar Cheese
- 1 Sleeve Ritz Crackers
- 2 Large Eggs
- 1 Tsp Sugar
- 1/2 Tsp Salt
- 1/4 Tsp Black Pepper
Instructions
- Sauté the Vegetables. Melt butter in your skillet over medium heat. Add sliced squash and chopped onions to the pan. Cook them until they are soft and very tender.
- Drain the Liquid. Pour the cooked squash into a large colander. Let the excess water drip out for five minutes. This step keeps the casserole from being soggy.
- Mix the Base. Put the drained squash into a large bowl. Add the sour cream and shredded cheddar cheese. Stir in the beaten eggs and the sugar.
- Season the Mix. Add your salt and pepper to the bowl. Stir everything until the ingredients are well combined. Make sure the cheese is spread out evenly.
- Prepare the Topping. Crush your crackers into small, chunky pieces. Mix them with melted butter in a small bowl. The crackers should look like wet sand.
- Fill the Dish. Pour the squash mixture into your greased pan. Spread it out with your spoon until flat. Top it with the buttery cracker crumbs.
- Bake the Casserole. Place the dish in a preheated oven. Bake at 350 degrees for about thirty minutes. The top should be golden and very bubbly.
Notes
➔ Slice the squash into even rounds for even cooking.
➔ Squeeze the squash gently to remove all hidden water.
➔ Use sharp cheddar cheese for the very best flavor.
➔ Do not over-crush the crackers into a fine powder.
➔ Let the casserole rest for five minutes after baking.
➔ Add a pinch of thyme for an earthy aroma.
➔ Use a glass dish to see the golden edges.