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PAULA DEEN’S SQUASH CASSEROLE


Paula Deen's Squeeze Casserole is surprising!  We eff this elementary austral recipe.  My individual Redbreast passed this direction for Paula Deen's Crush Casserole onto me this season when I was hunt for choice shipway to cook mash from my garden.  We Screw it! It is so uncomplicated to attain.  We prepare it several nowadays a period during agriculture season.  This is perfect Rebel Console Content!

You can also withhold season crush and use it ulterior for this direction too!  I enjoy to dish this with Acidity Take Rolls and Crockpot Apples and Porkchops.
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PAULA DEEN'S Squelch CASSEROLE
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Paula Deen's Crush Casserole is awing!  We bang this easy confederate direction.  My quaker Robin passed this direction for Paula Deen's Crush Casserole onto me this summer when I was hunting for disjunctive distance to ready press from my garden.  We Bonk it! It is so cushy to sort.  We fix it various times a month during gardening mollify.  This is perfect Meridional Status Substance!

You can also break season squeeze and use it afterward for this direction too!  I compassion to process this with Turn Take Rolls and Crockpot Apples and Porkchops.

Paula Deen's Squelch Casserole Instruction is a scrumptious choose provide!
For this direction you urinate a "batch" of House Seasoning OR you can just use  use 1/2 tsp saliferous, 1/4 tsp assail and 1/4 tsp flavoring pulverization or to your feeding.   I hump the concern seasoning in opposite recipes and accomplish this weekly during the season so it is no care to make and keep in an invulnerable container.

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Ingredients
Casserole:

  • 6 cups large diced yellow squash
  • 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: TownHouse

House Seasoning:

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Instructions
Casserole:

  1. Preheat oven to 350 degrees F.
  2. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
  3. Line a colander with a clean tea towel. Place the cooked squash in the lined colander. Squeeze excess moisture from the squash. Set aside.
  4. In a medium size skillet, saute the onion in butter for 5 minutes.
  5. Remove from pan and mix all ingredients together except cracker crumbs.
  6. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
  7. Seasoning:
  8. Mix ingredients together and store in an airtight container for up to 6 months.
  9. Yield: 1 1/2 cups
  10. This recipe comes from the food network and is by Paula Deen. It is so yummy and fabulous!