Community Pick
Zucchini & Yellow Squash Casserole
"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."
photo by rvp8008
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 cups yellow squash, large diced
- 3 cups zucchini, large diced
- vegetable oil
- 1 large onion, chopped
- 4 tablespoons butter
- 1⁄2 cup sour cream
- 1 cup grated cheddar cheese
- 1 cup crushed butter flavored cracker (recommended Ritz)
-
House Seasoning (use 1 teaspoon)
- 1 cup salt
- 1⁄4 cup black pepper
- 1⁄4 cup garlic powder
- butter flavored cracker (recommended Ritz)
directions
- Preheat oven to 350°F.
- 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 lined colander.
- Squeeze excess moisture from the squash. Set aside.
- 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.
Questions & Replies
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What size casserole dish?
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In the picture the squashes look sliced not diced. Looks like tomatoes also. Please advise
Reviews
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Great recipe! I saw someone comment about using 1 cup of salt - the recipe is calling for a "House Seasoning" - the 1 cup of salt is mixed with 1/4c black pepper and 1/4c garlic powder of which once mixed you use 1 teaspoon of ... hee hee! -
This was a keeper! I did make a few changes, however. I didn't have butter flavored crackers so I substituted stove top stuffing mix and instead of using it as a topping I mixed it in and didn't drain the squash. Also I skipped the seasoning mix. Very good!! Thanks for the recipe! -
I made this for a work lunch today- it was really yummy! We have so many squash and zucchini from my parents garden, so this helped to use those extra vegetables. I think everyone really enjoyed it...several people asked for the recipe, so...that's always a good sign :-) -
Look no futher for the 'best ever' squash casserole! It is more than good, it is great! This casserole will be a star whenever you take it to a potluck. No changes needed, that is for sure! Yummy, Cheesy! Smile.
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I too got this recipe from Paula Dean's Lady and Son's cook book. This is a great and easy recipe. I did change a few things though. I only used summer squash and I cooked my onion in with my squash to cut back on butter. I also add a little chicken boilion to my squash while it is cooking. Then I used 2% sharp chedder, reduced fat sour cream and whole wheat ritz crackers. These changes had very little impact on the great flavor, but a big impact on calorie intake. Great recipe thanks for posting!
see 23 more reviews
Tweaks
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Blanched squash instead of saute
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This is a very good squash casserole. I just used salt and pepper for the seasoning, and instead of Ritz crackers (I was out), I used butter garlic croutons, crushed. This gave it the garlic flavor. My squash still had quite a bit of shape after sauteeing, so there was no need to drain. Very tasty. -
This was a keeper! I did make a few changes, however. I didn't have butter flavored crackers so I substituted stove top stuffing mix and instead of using it as a topping I mixed it in and didn't drain the squash. Also I skipped the seasoning mix. Very good!! Thanks for the recipe!
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My husband and I loved it! I used pepper jack cheese instead of cheddar,and cut out the crackers, and it was still fabulous! I also added chayote to the mix, which helped a little with texture.
RECIPE SUBMITTED BY
DebbiF
Raleigh, North Carolina
Since my childhood i have LOVED food and cooking. Anything associated with food and cooking. I have an extensive collection of recipes, numbering around 50,000 from various cookbooks, friends and family members that have passed them along. I spend a lot of time cooking and gardening. I am currently working on starting my own catering business out of my home and love incorporating other families recipes in with my own.
Right now my husband is the main taste tester. Our son is too young to try anything, but my husband can't wait until he can help eat things. My husband jokes i will need to give birth to a football team to put away the amount of food i cook for him to try.
We live in North Carolina and both work for the same company as Networking Engineers.
