Squash Casserole Recipe Courtesy Paula Deen
SQUASH CASSEROLE (RECIPE COURTESY PAULA DEEN)
Steps:
- Preheat oven to 350 degrees F. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15-20 minutes. Line a colander with a clean paper towel. Place the cooked squash in the lined colander, drain well, set aside
- In same skilled, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together execpt cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 - 30 minutes.
- House Seasoning:
- 1 cup salt
- 1/4 cup black pepper
- 1/4 cup garlic powder
- Mix all ingredients together and store in an airtight container for up to 6 months. Yield 1-1/2 cups
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
EASY SQUASH CASSEROLE
This recipe was given to me by a great friend. I make this during the holidays and everyone loves it. This is the one request that is a must at family gatherings.
Provided by SHANNON DECKER
Categories Side Dish Vegetables Squash Summer Squash
Time 45m
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
- To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
- Bake in preheated oven for 30 minutes.
Nutrition Facts : Calories 364.9 calories, Carbohydrate 27 g, Cholesterol 105.7 mg, Fat 25.6 g, Fiber 3.9 g, Protein 9.6 g, SaturatedFat 13.4 g, Sodium 379.4 mg, Sugar 11.4 g
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