Description
Savor this delicious Paula Deen’s squash casserole recipe combining fresh squash zesty seasonings and creamy goodness for a perfect side dish
Ingredients
Scale
- 4 cups yellow squash, sliced (about 4 medium squash)
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 can cream of chicken soup (or substitute with cream of mushroom soup for vegetarian version)
- 1 cup crushed buttery round crackers (like Ritz)
- Salt and pepper to taste
- 1 teaspoon garlic powder (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 350°F (175°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add chopped onion and sliced squash, and cook until softened, about 5-7 minutes.
- In a large bowl, combine softened squash and onions with cheddar cheese, sour cream, and cream of chicken soup. Add garlic powder if desired. Season with salt and pepper, mix until well combined.
- Pour the mixture into a greased 2-quart casserole dish and evenly spread.
- In a separate bowl, mix crushed buttery crackers with a tablespoon of melted butter. Sprinkle this mixture over the top of the casserole.
- Bake in the preheated oven for about 30-35 minutes, or until the top is golden brown and bubbling.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: Southern
Nutrition
- Calories: 300 calories
- Sugar: 3 grams
- Fat: 20 grams
- Saturated Fat: 20 grams
- Carbohydrates: 25 grams
- Fiber: 2 grams
- Protein: 8 grams