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Zucchini & Yellow Squash Casserole

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“I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 3 cups yellow squash, large diced
  • 3 cups zucchini, large diced
  • vegetable oil
  • 1 large onion, chopped
  • 4 tablespoons butter
  • 12 cup sour cream
  • 1 cup grated cheddar cheese
  • 1 cup crushed butter flavored cracker (recommended Ritz)
  • House Seasoning (use 1 teaspoon)
  • 1 cup salt
  • 14 cup black pepper
  • 14 cup garlic powder
  • butter flavored cracker (recommended Ritz)

Directions

  1. Preheat oven to 350°F.
  2. Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
  3. Line a colander with a clean tea towel.
  4. Place the cooked squash in the lined colander.
  5. Squeeze excess moisture from the squash. Set aside.
  6. In a medium size skillet, saute the onion in butter for 5 minutes.
  7. Remove from pan and mix all ingredients together except cracker crumbs.
  8. Pour mixture into a buttered casserole dish and top with cracker crumbs.
  9. Bake for 25 to 30 minutes.

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