Best 4 Paula Deen Squash Casserole Recipes
Paula Deen's squash casserole is a classic Southern dish that is perfect for any occasion. This comforting casserole is made with fresh yellow squash, eggs, and cheese. It is baked until golden brown and bubbly, and is sure to be a hit with your family and friends. With its creamy texture and cheesy flavor, this dish is a perfect side dish for any meal. If you are looking for a delicious and easy-to-make squash casserole, then this recipe is for you.
Check out the recipes below so you can choose the best recipe for yourself!
CHEESY SQUASH CASSEROLE
Southern squash casserole is a family-friendly way to get kids to eat their veggies! This simple recipe calls for summer squash, Vidalia onion, butter, sour cream Parmesan and cheddar cheese. Top with crushed buttery crackers before baking.
Provided by Paula Deen
Categories cheesy potluck southern cooking thanksgiving
Time 15m
Yield 6-8
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 °F. Grease a 2-quart casserole dish.
- Heat the oil in a large skillet over medium heat. Sauté the squash, onion, and butter until soft. Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Add salt and pepper, to taste.
- Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
SQUASH CASSEROLE
Casseroles are always a fall favorite and this recipe is no exception. Use whatever squash your farmer's market has, along with onion, cheddar and sour cream. Top with crumbled crackers before baking.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat oven to 350 °F.
- Using a heated stewing pot, add 6 cups of raw sliced squash and water, and stir and let stew for 5-10 minutes OR sauté the raw sliced squash in 2-3 tablespoons of butter until cooked.
- Then pour the cooked squash into a colander, covered in a clean rag or cheesecloth, and allow the water and juices to drain by mashing with a spoon.
- In separate medium size skillet, sauté the sliced onion in butter for 5 minutes.
- Remove from pan and, using a large bowl, add squash, onions, sour cream, Paula Deen's House Seasoning and sharp cheddar cheese. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
- Cook's Note: The original recipe called for the squash to be stewed in water; however, Paula now prefers to sauté the squash in butter, as squash naturally contains a lot of water on it's own.
PAULA DEAN'S SQUASH CASSEROLE
Make and share this Paula Dean's Squash Casserole recipe from Food.com.
Provided by Chef Lulu13
Categories Vegetable
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
- Line a colander with a clean tea towel Place the cooked squash in the colander. Squeeze out the excess moisture from the squash. Set aside. (This step is very important so it's not so soggy. You can just put it between paper towels or napkins.).
- In a medium size skillet, saute the onion in butter for 5 minutes. Remove from pan and mix all ingredients together except cracker crumbs. Pour mixture into a buttered casserole dish and top with cracker crumbs. Bake for 25 to 30 minutes.
- HOUSE SEASONING: 1 CUP SALT, 1/4 CUP BLACK PEPPER, 1/4 CUP GARLIC POWDER - Mix ingredients together and store in an airtight container for up to 6 months. Yield: 1 1/2 cups.
Nutrition Facts : Calories 304.7, Fat 21.4, SaturatedFat 11.9, Cholesterol 48.6, Sodium 19162, Carbohydrate 21.9, Fiber 3.6, Sugar 5, Protein 9.4
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
Tips:
- For a creamy, smooth casserole, use a blender or food processor to puree the squash.
- If you don't have a blender or food processor, you can mash the squash with a potato masher or fork.
- Be sure to drain the squash well before adding it to the casserole. Otherwise, the casserole will be watery.
- To add flavor to the casserole, try adding a pinch of nutmeg, cinnamon, or chili powder.
- For a cheesy casserole, top it with shredded cheddar or Parmesan cheese before baking.
- Serve the casserole hot with a side of bread or salad.
Conclusion:
Paula Deen's Squash Casserole is a delicious and easy-to-make side dish that is perfect for any occasion. It is a great way to use up leftover squash, and it is also a healthy and affordable dish. With its creamy, cheesy texture and flavorful spices, this casserole is sure to be a hit with your family and friends.
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