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.
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
PAULA DEEN'S CHICKEN, SQUASH & CORNBREAD CASSEROLE
Make and share this Paula Deen's Chicken, Squash & Cornbread Casserole recipe from Food.com.
Provided by mailbelle
Categories One Dish Meal
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- In a large Dutch oven, combine squash, carrot, mushrooms, onion and bell pepper. Add water to cover; bring to a boil over high heat. Reduce heat and simmer 10-12 minutes or until tender. Drain well.
- Preheat oven to 350 degrees and lightly grease a 3-quart casserole.
- In a large bowl, combine squash mixture, chicken, cornbread, 2 cups cheese, chicken broth, cream of chicken soup, sour cream, biscuits, eggs, poultry seasoning, thyme and salt. Spoon mixture into prepared casserole.
- Bake 45 minutes to 1 hours or until center is set.
- Sprinkle evenly with remaining cheese and bake 10 minutes or until cheese is melted.
Nutrition Facts : Calories 337.8, Fat 22.3, SaturatedFat 12, Cholesterol 122.4, Sodium 735.3, Carbohydrate 10.7, Fiber 1.9, Sugar 3.8, Protein 24.4
SQUASH AND ZUCCHINI CAKES (PAULA DEEN RECIPE)
I got this recipe from Paula Deen's magazine. I just picked some zucchini and yellow squash from the garden and plan to make this tonight. Looks good.
Provided by mary winecoff
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grate zucchini and squash with a fine grater.
- Press between paper towels to remove excess moisture.
- In a medium bowl, combine grated zucchini and squash and the next 7 ingredients.
- Shape mixture into 2 inch patties, pressing together firmly.
- In a large skillet, melt butter over medium heat.
- Cook squash and zucchini cakes 3 to 4 minutes per side, or until lightly browned.
Nutrition Facts : Calories 326.1, Fat 22.3, SaturatedFat 13.2, Cholesterol 90.6, Sodium 720.9, Carbohydrate 21.2, Fiber 3.1, Sugar 5.1, Protein 12.5
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