How To Make Paula Deen Squash Casserole
Recreate a Southern side dish staple with this Paula Deen squash casserole recipe. This cheesy and creamy dish has a crisp crumb topping too.
Prep:
20 mins
Cook:
30 mins
Total:
50 mins
Ingredients
- 6 cup yellow squash, diced
- 2 tbsp olive oil
- 1 onion, large, chopped
- 4 tbsp butter
- ½ cup sour cream
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 cup Gruyere cheese, grated
- ¼ cup cheddar cheese, grated
- ¼ cup mozzarella cheese, grated
- 1 cup butter crackers, crushed
Instructions
-
Preheat oven to 350 degrees F and grease a casserole dish with butter. Set aside.
-
In a skillet over medium-low heat, heat the olive oil. Add squash and saute until it has broken down completely. This takes about 15 to 20 minutes.
- Line a colander with a clean paper towel and place squash on top. Squeeze out any excess moisture.
- In same skillet, melt butter. Add onion and saute 5 minutes. Remove to a large bowl. Add squash, sour cream, salt, pepper, garlic powder, Gruyere, cheddar, and mozzarella and stir to combine.
-
Transfer to serving dish and top with cracker crumbs. Bake until golden brown and bubbly. This takes about 25 to 30 minutes. Enjoy!
Nutrition
- Sugar: 5g
- :
- Calcium: 342mg
- Calories: 345kcal
- Carbohydrates: 13g
- Cholesterol: 43mg
- Fat: 28g
- Fiber: 2g
- Iron: 1mg
- Monounsaturated Fat: 12g
- Polyunsaturated Fat: 4g
- Potassium: 397mg
- Protein: 12g
- Saturated Fat: 11g
- Sodium: 715mg
- Trans Fat: 1g
- Vitamin A: 968IU
- Vitamin C: 21mg
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