Paula Deens Squash Casserole


  • 1 large onion, chopped (we are still using the ones we picked!!!)
  • 4 tablespoon butter
  • 6 cup raw squash
  • 1  cup  crushed Ritz crackers
  • 1/2 cup sour cream
  • 1 teaspoon  Paula Deen’s House Seasoning
  • 1 cup  grated cheddar cheese
  • 1  cup  water

Preheat oven to 350 degrees.

Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes. Then pour the stewed squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.  I didn’t do the whole cheese cloth move. The casserole tasted delish without the measure.

In separate medium size skillet, saute the sliced onion in butter for 5 minutes.

Remove from pan and, using a large bowl, add squash, onions, sour cream, salt, pepper, and sharp cheddar cheese (I added about 1/4 – 1/2 extra cheese – yes, and I wonder why the weight is so hard to lose). Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.

Yield: 6 servings
Preparation time: 20 minutes
Cooking time: 35 minutes
Ease of preparation: easy girls, it is super easy!

Photo by chiang_benjamin