Sunday, April 14, 2013

Squash Casserole

Get your summer squash on.

I love this recipe. I'm sure you will too. It's a Paula Deen recipe. Butter. Crackers. Sour Cream. You can't go wrong.

I filed this under 'starch side' because even though it's made with a vegetable, it's about as nutritious as a starch side...mac n cheese for example.

This is how my squash looked right before I mixed it with all the ingredients. I didn't follow the recipe this time, shocker. I didn't squeeze out the water, and I used three squash. I usually use five.

Squash Casserole
serves 6

  • 1 large onion, chopped
  • 4 Tbsp butter, plus butter for your casserole dish
  • 5 squash, cooked, drained, with all the water squeezed out
  • 1 cup crushed Ritz crackers, plus additional for topping
  • 1/2 cup sour cream
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic powder
  • 1 cup cheddar cheese, grated

Preheat oven to 350 degrees. Saute onion in butter for 5 minutes. Remove onion from pan and you can use this pan to cook your squash. Butter a casserole dish. Mix all the ingredients in a bowl. Pour into the casserole dish. Top with cracker crumbs. Bake for 25-30 minutes.



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  2. Oh, I must try this Shiloh! I love all those things. SO good!